07 June 2013
A (boozy) chicken in the pot...
Comforting and creamy, this simple meal takes less than an hour to prepare. The egg noodles are not necessary--rice, couscous, or whatever grain you prefer will work just as well. In fact, salted steel cut oats are quite pleasant and hearty.
It's also a great way to use up leftover cream cheese when your short-lived love affair with bagels dies for the fifteen thousandth time. (Or is that just me?)
2 tablespoons olive oil
2 large chicken breasts, cut into 2- inch chunks
2 shallots, diced
1 clove garlic, diced
8 oz. mixed mushrooms, washed and sliced
2 tablespoons sundried tomatoes, julienned
1 tablespoon capers
1 head broccoli, cut into bite-sized pieces (stem, too)
1/3 cup chardonnay (I like Mirassou, which is brighter and less buttery than most)
1 tablespoon grainy mustard
¼ cup cream cheese (low fat is fine)
1 teaspoon summer savory
Salt and black pepper to taste
1 pound egg noodles
Cook noodles in salted water according to package directions.
In a large skillet, heat the olive oil over medium high heat. Season the chicken with salt and pepper. Cook the chicken pieces, flipping once, until lightly browned, about 6 minutes total. Reduce to medium heat and add the broccoli, shallots and garlic, stirring constantly until fragrant, about 2 minutes. Add the mushrooms and sauté until they begin to give off their juices, about 5 minutes. Add the chardonnay and grainy mustard, stir to combine into a broth, cover and lower heat to a simmer. Cook on low until chicken is tender, about 10 minutes. As you are draining noodles, stir in the cream cheese, summer savory and more slat and pepper, if desired. Heat through, about 1 minute, and serve over pasta.