French White Burgundy Chicken And Egg Noodles Recipes

Steps:

• Warm a serving platter in a 250 degree F oven.
• Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
• Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water.
• Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter.
• Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes.
• Garnish the chicken with the remaining gremolata and serve alongside the pasta.

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
• Heat a pot of water to boil for egg noodles.
• While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
• Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.

Steps:

• One by one, break the eggs into a small bowl, then slide them into a large mixing bowl. Add 1/2 cup cold water, the salt, and pepper. Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
• Brush a 10 inch nonstick skillet with a little clarified butter and place it over medium heat. Pour 1/2 cup of the well stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly. Cook until the mixture has set, about 1 1/2 minutes. Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more. Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture. You should have about 4 omelets stacked on top of each other. Cover and keep warm.
• Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl. Coarsely chop 6 of the tomatoes and set them aside. Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor. Press the seeds in the strainer to extract as much juice as possible. Discard the seeds and set the juice aside separately. In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion. Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma. Add the grated carrot and the juice from the tomato seeds, increase the heat to medium high and cook until all of the liquid has evaporated, about 8 minutes. Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through. Remove from the heat.
• Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4 inch wide noodles, keeping them rolled up. Repeat with the other 2 omelets. Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top. To serve, toss the noodles gently with the tomato sauce and transfer to individual plates.

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

Steps:

• Pre-boil a large stock pot of salted water. Season the chicken and dredge lightly with flour. In a hot stockpot coated with oil, brown chicken, about 3 minutes and set aside. In the same pot, saute ginger, garlic and onions for about 3 minutes. Add carrots, celery and mushrooms. Season. Deglaze with wine and add the potatoes. Add the bay leaves, thyme and soy sauce and check for seasoning. Ad the chicken back to the pot. Add chicken stock to cover, check for flavor and bring to a slow boil. Simmer for 45 minutes to 1 hour until potatoes are fully cooked. Add noodles to boiling water and blanch until al dente. Drain and serve.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.