Ingredients:
1 boneless skinless chicken breasts
2 ounces sliced mushrooms, and half the liquid from that can ( half a can)
1/4 cup onions, diced
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon dried thyme
1 cup dried flat noodles
1 tablespoon olive oil ( divided)
1 tablespoon butter
1 tablespoon flour
Directions:
Start cooking the noodles in 2 quarts of salted water.
Cover both sides of the thawed Chicken Breast with the salt, pepper, and just a little olive oil.
Fry whole, in a deep pan (I like Cast Iron) 4 minutes per side.
Set aside and allow to rest for at least 5 minutes before cutting into bite pieces.
Add the rest of the olive oil, and the butter into the pan, and saute the onion and the mushrooms.
In a seperate bowl, mix the Sour Cream, the liquid from the Mushroom Can (about 1/4 cup) and the Nutmeg and Thyme.
When the onions and mushrooms are done, add the flour and stir.
Add the sour cream mixture, and stir to make a sauce.
If the sauce is too thick, add small amounts of water from the pasta pot.
When the pasta is done (about 8 minutes), add to the sauce, follwed by the chicken, and stir.
Serve with a salad of a green vegetable.
Servings: 1
Time preparation: 5 min.
Time total: 20 min.