Very Easy! Up to 6 Servings!
chicken an noodles
1 small Shallot
1lb of Chicken breasts
1 1/2 condensed cream of mushroom soup
3/4 cup milk
1 cup sour cream
1/2 teaspoon Sea Salt
1 Package Birds Eye Pearl Onions in a Real Cream Sauce with a delicate touch of Sherry
1 teaspoon Garlic paste or fresh minced Garlic
1 Tab of Butter
1 teaspoon Sugar
1 Tablespoon Holland House White cooking wine this one is Chablis prepared for cooking!
1 1/3 cup sliced fresh mushrooms
1 Bag of No Yolks Extra Broad
Fresh Parsley /Basil/ Cilantro for Garnish
Cut the Chicken in Slanted pieces' Prepare the Chicken accordingly until brown takes about 8 minutes I also diluted a bit of Chicken broth wile cooking the chicken. taking the chicken out of the pan blend the chicken with the cream of mushrooms an sour cream set on the side'.
Cook an stir garlic an Shallot an butter over medium heat until lightly brown. Add sugar cook until golden stirring constantly. Stir in the wine or vinegar Add the mushrooms to it, cook an stir until lightly brown. Add the Chicken with the soup mixture wile combining the onions cook now over low heat until heated trough.
Serve over hot cooked noodles; garnish with the herbs at your preference' Enjoy Don't forget the Wine!