In less than one hour, you can make this flavorful French-style dish. Served over egg noodles, it features sautéed chicken in a delectable wine sauce, seasoned with chicken broth, bacon and mushrooms.
cost per recipe: $15.12
The price is determined by the national average.
tablespoons olive oil
pounds skinless, boneless chicken breast halves
cup diced bacon or ham
teaspoon garlic powder or 1 small clove garlic, minced
teaspoon ground black pepper
medium onion, diced (about 1/2 cup)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons all-purpose flour
can (about 4 ounces) mushrooms, stems and pieces, drained
can (about 8 ounces) sliced water chestnuts, drained
cup dry white wine
cups ( about 1/2 of a 12-ounce package) medium egg noodles, cooked and drained
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the bacon, garlic powder, black pepper and onion in the skillet. Cook until the bacon is cooked through but not crisp.
Add the broth and flour to the skillet and cook and stir until the mixture boils and thickens. Stir in the mushrooms, water chestnuts and wine. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles.