Chicken in Sauce
A creamy looking and tasting dish served with egg noodles.
What you'll need
1/2 cup of egg noodles (regular noodles will work, but egg noodles seem to work with the sauce)
1/2 pound of boneless, skinless chicken breasts - Halved
2/3 of a cup of small whole Mushrooms (Optional)
1 1/2 tablespoons of butter or margarine
1 1/2 tablespoons of flour
1 teaspoon of chicken bouillon powder
1/2 a cup of milk
1/4 of skim evaporated milk (if you don't have this, you can just use an extra 1/4 cup of regular milk and reduce the sauce a bit more later on)
Dash of salt and pepper
How to make it
1. Cover halved chicken breasts with water in a pot. Boil for 8-10 minutes until fully cooked. Drain and dice into bit sized pieces. Put aside to be used later.
2. Mix flour and chick bouillon powder together then mix. Melt butter in another pot. once butter is melted, add flour/chicken bouillon mix into the butter. Stir all ingredients together until it becomes a roux. Do not cook the roux past a white roux.
4. Stir in milk an evaporated milk in small portions at a time. Start with the milk, adding 1/8 cup at a time and add the evaporated once the regular milk is done. Make sure to stir in between portions to make sure all lumps are gone. Once all milks are in, add dash of salt and pepper to taste.
5. Add chick into the pot with the sauce and stir together. cook stirring constantly over a medium heat for 5 minutes. At this time, start boiling the water for the egg noodles, adding the egg noodles once the water comes to a boil. Once egg noodles are done, drain.
6. Mix in egg noodles and serve.
Servings
This recipe will serve two people. I usually quadruple the recipe so that I can have leftovers for lunch for the next week. Leftovers of this dish are extremely good.