Chicken Breasts With Egg Noodles

Here is a quick and easy dinner to make when the schedules make time a premium in your household or you want to impress company.

  • 4 chicken breasts, boned
  • 3 tbsp. butter
  • 2 tbsp. grated onion
  • 1 garlic clove, grated
  • 1/4 cup Pinot Grigio wine
  • 1/2 cup chicken broth
  • 1/4 cup Pinot Grigio wine
  • 1 pint sour cream
  • 1/2 of 340g pkg. extra broad egg noodles
  • 1 bunch of asparagus, cleaned and steamed

Melt the butter in a large frying pan and add the grated onion, garlic and brown the chicken breasts.

Place the chicken in a casserole dish, skin side up, and add the wine, onion and garlic. Cover and cook for 350 degrees in the oven for 30 minutes.

Remove the cover and cook a further 15 minutes.

In a small saucepan, add the remaining wine and sour cream, whisking together until smooth,. Heat through but do not boil.

Clean the asparagus and steam until done to your liking.

Distribute the cooked noodles equally on 4 plates, and top each one with a chicken breast. Cover each with lots of the delicious sauce and place a few spears of asparagus along side.

Watch your guests devour this up.





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