4 tablespoons flour (or corn starch) salt and pepper(to personal taste) 1 1/2 lbs, Boneless skinless chicken breast (cut into strips) Olive Oil(enough to thoroughly cover pan bottom) 2 tablespoons butter 1 1/2 cups thinly sliced portabello baby mushrooms 1/2 cup chopped onions 1 clove garlic (minced) 1 1/4 cups chicken stock 1 cup sour cream 2 tablespoons sherry 12 oz bag of wide Egg Noodles Chopped flat leaf parsley for garnish(optional)
1. Combine 1 tablespoon flour with some salt/pepper and mix into meat 2. Melt some olive oil in a pan 3. Add chicken and brown on all sides(thoroughly cook chicken) 4. Meanwhile, cook the Noodles(I prefer al dente) 5. Add mushrooms, onions and garlic. Cook for 3-4 minutes or until almost tender 6. Remove the meat mixture and add 2 tablespoons butter to the same pan 7. When the butter has melted, add flour (corn starch if preferred) 8. Cook slowly and pour in chicken stock, cooking until thickened 9. Return meat to pan, then add sour cream and sherry 10.Toss cooked Noodles with a drizzle of olive oil,dried chives and Italian herbs 11.Place noodles on plate and spoon meat/sauce over it and garnish with parley
I use flour to season the chicken and corn starch to thicken the sauce.
Serve with a nice tossed salad and crusty garlic french bread.