Saturday, April 30, 2016

Creamy Chicken Skillet Dinner



I love a white pasta sauce that is made with my favorite White Bourbon Barrel Aged Wine.  While visiting Billy last fall we went to Talon Winery and I bought a bottle of Forbidden.  Just reading the back of the bottle makes it sound scrumptious.



" A semi-sweet wine with aromas of ripe orchard apples.  Aged six months in Kentucky Bourbon barrels, the rich robust structure leaves a warm caramel apple finish."

Of course you could use any white wine or even chicken broth in place of the bourbon aged wine I just love the smokey hint of bourbon in my sauce.


Another awesome thing about this dish is using 1 pan to prepare it (well I guess 2 if you count boiling the noodles)  Cally and I visited Amish Country a few weeks ago.  We found a new bakery named Millers.  The noodles I used in this dish are home made noodles made at the Millers Amish bakery.

Lately when I make a dish that calls for chicken, I have been using boneless chicken thighs.  I cook my things in chicken broth until done and then cut the chicken into bite size pieces.  I like the flavor that comes from using thighs instead of breast meat.


Creamy Chicken Skillet Dinner
adapted from Rachel Ray 

13.25 ounce can mushrooms (could also use fresh)
4 tablespoons butter
1 teaspoon thyme
1/4 cup flour
salt, to taste
pepper, to taste
1 cup white wine
2 cups chicken broth, for the sauce
2 cups Amish Noodles (or your favorite egg noodles)
chicken broth to boil your noodles or water will also do
1 cup heavy whipping cream
2 cups chicken, cooked and cut into pieces
1/2 cup shredded Parmesan cheese
2 T Dijon mustard
few grates of fresh nutmeg (or just sprinkle a tiny bit of nutmeg in)

Boil the noodles until tender in either water or chicken broth, set aside... meanwhile

Melt the butter in a large skillet, add the mushrooms and thyme.  Cook the mushrooms until soft and really robust smelling.  Sprinkle the flour over the mushrooms and stir to coat.  Once all coated and creamy add the wine and cook until absorbed.  Add the chicken broth and bring to a boil.  Stir in the whipping cream, Parmesan cheese and nutmeg. Turn the heat down and allow the sauce to thicken. Add salt and pepper to taste.

Once sauce has thicken a bit stir in the Dijon mustard and chicken.  Stir in the noodles and allow the noodles to heat through before serving... enjoy!







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