This is the time of year people dig through their recipe boxes for old, warm, comfort foods. But seriously, it is time to give them a 21st century update. Taste is not sacrificed, but enhanced while making these old favorites healthier and updated.
Legend has it that this recipe was first invented at the famed New York City restaurant Delmonico's in the late 1800's. Traditionally it is served on toast or inside pastry shells, this version is on egg noodles.
Makes 4 servings
-1 teaspoon olive oil
-1 medium onion
-1 (8oz) package sliced button mushrooms
-1/2 teaspoon salt
-1 cup low-fat or non-fat milk
-2 tablespoons all-purpose flour
-8 ounces egg noodles
-1/2 cup reduced-sodium chicken broth
-1 tablespoon dry sherry
-1 teaspoon dried thyme
-1/2 teaspoon freshly ground black pepper
-1 1/2 cups shredded cooked chicken breasts
-1 cup frozen peas, thawed
-1/4 cup whipping cream
1) Heat oil in a large non-stick or seasoned cast iron skillet over medium-high heat until hot. Add onion, mushrooms and salt; cook and stir for 5 minutes or until onion is tender and mushrooms have released their juices.
2) Meanwhile, in a small bowl, whisk together milk and flour until smooth. Cook noodles in a large pot of boiling salted water according to package directions; drain.
3) Pour broth, sherry, thyme and pepper into skillet with vegetables; bring to a boil, stirring to scrape up and incorporate the brown bits from the bottom of the skillet. Add milk mixture; cook and stir 2 to 3 minutes or until slightly thickened. Add chicken, peas and cream; cook until heated through, stirring occasionally. Serve over noodles.
No comments:
Post a Comment