Chicken Burgandy With Egg Noodles
By: Patricia Hurteau
Published: Saturday, September 4, 2010 - 1:15pm

Ingredients




1 stick salted butter
1 large Spanish onion, chopped
1 can stems and pieces mushrooms, chopped
flour, salt and pepper- mixed together
3 pieces halves of boneless, skinless chicken breast, cut into 3 x 3
2 cups hearty Burgandy wine
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!

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.