4 tablespoons butter
1/3 cup carrot, minced
1/3 cup celery, minced
1/3 cup onion, minced
3-4 boneless, skinless chicken breasts
1 1/2 tablespoons paprika
3 tablespoons flour
3 cups chicken broth
1 cup white wine
3 stems parsley
1 bay leaf
1 pinch dried thyme
2 tablespoons olive oil
1 onion, halved and cut into half moons
8 ounces mushrooms, sliced
Juice of 1 lemon
1/2 cup heavy cream or half and half
12 ounces egg noodles, cooked as directed by package and drained
Salt and pepper
2 tablespoons parsley, chopped
1. Melt butter in Dutch oven over medium heat. Add minced carrot, celery, and onion and sauté 3 to 4 minutes, stirring occasionally. Push vegetables to the side and add chicken to the middle of pot. Cook 4 to 5 minutes, flipping breasts halfway through. Sprinkle paprika over chicken, reduce heat to medium low, cover and cook for 10 minutes.
2. Add flour to pot and stir vegetables and to form paste. Increase heat to medium and cook 3 to 4 minutes.
3. Add broth, wine, parsley stems, bay leaf, and thyme to pot. Bring to boil over high heat then reduce to low. Cover and cook 25 to 30 minutes, or until chicken is cooked through.
4. While chicken is cooking, heat olive oil in large skillet over medium heat. Add onions and mushrooms and sauté until softened, about 15 to 20 minutes. Add lemon juice and season with salt and pepper. Remove from heat.
5. Remove chicken from pot and slice or shred. Remove parsley and bay leaves from pot and discard.
6. Increase heat under Dutch oven to high and bring cooking liquid to boil. Reduce mixture by half then stir in cream and continue reducing until sauce has reached desired consistency. Stir in chicken, egg noodles, and onion-mushroom mixture. Garnish with parsley before serving.
This recipe is from Feeding Andy. I’m not sure I remember it very well, but I don’t remember it being bad so I’m sure it was tasty enough. Clearly I should make it again so I can add better notes!