Sometimes you need some quick go to recipes that use up ingredients. I always keep an eye out for recipes using Cream as many of my baking/holiday dishes use cream and I need to use up the leftovers. This recipe is a nice quick/easy recipe that uses pantry staples plus cream and would actually be good any time of the year.
2-3 large chicken breasts with skin or 1 small chicken rinsed, dried and cut into sections)
Salt and Pepper
2 tbs olive oil
1 medium onion, diced
1 celery stalk, minced
2-3 tbs minced garlic
1/2 tsp dried thyme
3 cans sliced mushrooms (4 ounces) or 1 package fresh
2 tbs all purpose flour
1 3/4 cup chicken broth
1/2 cup heavy cream
1 egg yolk
Liberally coat all sides of chicken with salt and pepper. Heat a large skillet with oil. Saute chicken starting with skin side down for about 5 minutes each side until golden brown. Remove. Add onion, celery and garlic to pan and saute till onions are starting to turn translucent. Add mushrooms. (if using fresh add them in at the same time as onion). Stir in thyme and flour and cook for another minute. Add in chicken broth and bring to simmering boil. Return chicken to pan and cook for about 25 minutes or until chicken is cooked completely.
While chicken is cooking, boil egg noodles in salted water till tender. When chicken is done place meat portions on bed of egg noodles.
To make the sauce, whisk together cream and egg yolk. Take about 1/2 cup of the mushroom broth mixture and whisk into cream. Slowly mix this all back into pan. Simmer on low heat for a few minutes until it starts to thicken. Pour over chicken and noodles.