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Add a photoServings: 8
Ingredients
- 4 tbsp. butter
- 4 chicken breasts, cut in 1-inch cubes, dusted in flour
- 1 sm. onion, minced
- 2 tbsp. butter
- 1/2 pound mushrooms, sliced
- 2 tbsp. flour
- 2 tbsp. paprika
- 1 can chicken broth
- 1 teaspoon chicken stock base
- Salt and pepper to taste
- 1/4 c. Parmesan cheese, grated
- 1 c. whipping cream
- 1 pkg. egg noodles
Directions
- NOTE: For thicker sauce, increase the butter and flour. Chicken broth can be made with boiling water and chicken bouillon cubes (1 1/2 c.)
- In large skillet, saute/fry cubed chicken in 4 Tbsp. butter. Don't over cook. Remove chicken with slotted spoon. Set aside.
- In same skillet, saute/fry onions in 2 Tbsp. butter till soft. Add in mushrooms and saute/fry till tender. Add in flour, cook for 2 min. Add in paprika, chicken broth, stock base, salt and pepper. Cook for a few min till thickened. Add in cream and Parmesan cheese. Stir till smooth. Add in chicken. Heat through. Serve on noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 194 | 68% |
| Total Fat 21.92g | 27% |
| Saturated Fat 11.39g | 46% |
| Trans Fat 0.08g | |
| Cholesterol 91mg | 30% |
| Sodium 249mg | 10% |
| Potassium 357mg | 10% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.02g | 1% |
| Protein 18.06g | 29% |
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