 |
| Your Source for the Best Recipes on the Web! |
|
| Chicken ala Shelley |
| 1 lb. skinned boneless chicken breasts, cut into 1/2 inch pieces 2 tbsp. lemon juice 1 tbsp. olive oil 1/2 c. diced onion 1 tsp. minced garlic 2 c. large mushrooms, sliced 1/2 c. chopped parsley 1 tsp. minced celery leaves 2 small bay leaves 1 1/2 tsp. dried corriander 1 tsp. oregano 1 tsp. basil 1/2 tsp. nutmeg 1/2 tsp. thyme 1/4 tsp. white pepper 1/4 c. white wine (optional) 1 can Chicken broth 4 oz. softened cream cheese 1/4 cup parmesean or romano cheese 1/2 c. cream 2 tbsp. flour 1 tsp. paprika Thin egg noodles |
| 1. Marinate chicken in lemon juice for 5 minutes. 2. In a large skillet, cook onions and garlic over medium heat for 5 minutes. Drain marinade and add chicken. 3. Add mushrooms, parsley, celery leaves, and herbs, spices and pepper. Cook 3 minutes, stirring occassionally. 4. Add wine, simmer 5 minutes. Stir in chicken broth. Cook uncovered for 15 minutes. Stir in cream cheese and parmesean cheese. 5. Mix milk and flour. Add. 6. Sprinkle with paprika and serve over noodles. |