Categories: Main Courses-Chicken
Ingredients
- 1 1/2 lb sliced thin boneless, skinless chicken
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp vegetable oil
- 10 oz mushrooms, cleaned and trimmed
- 2 tbsp all-purpose flour
- 1 can (14 1/2 oz) chicken broth
- 1/4 tsp dried sage
- 1/8 tsp ground nutmeg
- egg noodles
- fresh green beans
Directions
-
Season the chicken on both sides with 1/8 tsp each of the salt and black pepper. Heat 2 tbsp of the oil in a large skillet. Add chicken and saute for 3 minutes. Turn and saute for an additional 2-3 minutes or until chicken is cooked thru. Remove to a plate. Prepare noodles according to package directions. Steam green beans with lemon water. Add remaining 1 tbsp oil to the skillet where you cooked the chicken and the mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Sprinkle flour over mushrooms; cook 1 minute. Gradually stir in broth. Add dried sage, nutmeg, and remaining 1/8 tsp each salt and pepper. Simmer for 2 minutes. Add chicken; simmer for 1-2 minutes or until heated through. Serve on cooked noodles.