Fricasseed Chicken with Noodles
This traditional dish originates from the humble French countryside and is best served with a crisp baguette. Bon appétit!
Ingredients
Ingredients
0.50 cup flour
1 tsp paprika
0.13 tsp ground black pepper
2 tbsp vegetable oil
3 lbs ready to cook fryer chicken (2-3 lbs.) disjointed
2 chicken bouillon cube
1 cup hot water
4 oz sliced mushrooms, undrained
0.50 tsp salt
0.13 tsp ground black pepper
16 oz Creamette® Extra Wide Egg Noodles
Directions
Cooking Directions
1
Combine flour, paprika, and ground black pepper in a medium bowl.
2
In 4-quart saucepan over medium-high heat, heat oil; add chicken. Cook on both sides until browned; drain off excess fat.
3
Dissolve bouillon cubes in hot water. Add bouillon mixture, mushrooms with liquid, salt and pepper to saucepan; heat to boiling.
4
Reduce heat; simmer, covered, 30 minutes. Remove cover; simmer 15 minutes or until chicken is tender.
5
Meanwhile, prepare pasta according to package directions; drain.
6
Serve hot noodles and chicken with pan sauce.
