Chicken Burgandy With Egg Noodles

Ingredients

flour, salt and pepper- mixed together
3 pieces halves of boneless, skinless chicken breast, cut into 3 x 3
1 large can tomato sauce
Great with:
green salad with vinigrette
crusty bread and olive oil dip

Preparation

1
Melt butter in electric fry pan, add chopped onion and mushrooms, sautee until soft.
2
In a shallow bowl, coat cut up chicken breast in flour/salt/pepper mix. Salt and pepper is to taste, flour should be liberal as it thickens the sauce.
3
Push onions and mushrooms to edges of pan, add coated chicken pieces and cook on each side to golden brown - no need to cook through, will cook fully later.
4
Turn up heat and pour burgandy over chicken, onions and mushrooms.
5
Stir and let boil for 5 minutes.
6
Turn down heat and add tomato sauce. Stir well. Place cover on pan with a small vent and simmer very lightly for 20 - 30 minutes.
7
Cook egg noodles per directions. Drain.
8
Prepare plates of noodles, sauce and chicken and enjoy!

Tools

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About

This recipe has been passed down from my grandmother to my mom and now to my sister and me. It is a special treat everytime. Will show photo next time we make it.

Yield:

4.0 (with leftovers for a great midnight snack)

Added:

Saturday, September 4, 2010 - 1:15pm

Creator:

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