Ingredients :
- 8 oz pasta of your choice
- 4 tbsp gluten-free flour (or regular flour)
- 1 tsp salt
- 1/2 tsp pepper
- 2 chicken breasts
- 4 tbsp butter, divided
- 8 oz canned mushrooms, drained
- 1/4 cup white cooking wine
- 1/4 tsp onion powder
- 1/2 tsp dry mustard
- 2 cups chicken broth
- 1 cup sour cream
- 1 tsp ketchup
Method :
- Cook noodles according to pkg directions. Drain well.
- Mix flour, salt, & pepper in a large bowl. Add chicken. Toss to coat. Reserve left over flour.
- Heat 2 tbsp butter in large skillet over medium heat until melted. Cook chicken in butter, about 4 minutes on each side or until chicken is done. Take chicken out of pan. Set aside on small plate.
- Add mushrooms & wine to pan. Saute for 4 minutes. Remove to bowl with slotted spoon. Reserve all juices in pan.
- Add 2 tbsp of butter, the reserved flour, onion powder, & dry mustard to pan juices. Mix well. Gradually stir in broth. Cook, stirring frequently for 3 minutes. Stir in sour cream & ketchup. Cook until thoroughly mixed & heated through. Do not boil.
- Put some of the pasta on a plate. Ladle some sauce over pasta. Put one of the chicken breasts on top. Ladle a little more sauce on top of chicken. Spoon some of the mushrooms on top of the chicken. Serve.
- If you would prefer, you can add mushrooms to the sauce. I leave mine on the side, since my husband hates mushrooms.
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