Country Style Chicken And Noodles Recipes

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COUNTRY STYLE NOODLES

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 11



Country Style Noodles image

Steps:

  • Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.

2 tablespoons vegetable oil
1/2 clove fresh garlic
1 Thai chile, crushed
6 ounces chicken, shrimp or crab
1 clove pickled garlic plus 3 ounces pickled garlic juice
1 whole egg
1 handful rice noodles
1 tablespoon fish sauce
1 tablespoon palm sugar
2 ounces green onion, chopped
Lime wedge, for garnish

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES

My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



Country French Chicken With Herb and Butter Noodles image

Steps:

  • In large skillet over medium high heat, warm the olive oil.
  • Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
  • Return pan to stove and reduce heat to medium.
  • Add butter to the pan and saute the shallots, carrots and mushrooms.
  • Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
  • Add tarragon and parsley and stir.
  • Add wine and reduce liquid for 1-2 minutes.
  • Add tomatoes to the sauce and stir to combine.
  • Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
  • Serve chicken with herb and butter noodles and sugar snap peas, if desired.
  • To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
  • Season noodles with salt and pepper.

Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5

2 tablespoons extra virgin olive oil
coarse salt and pepper
2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 mushrooms (creminis, finely chopped)
4 sprigs fresh tarragon, leaves removed and chopped to about 2 T
1/4 cup chopped flat leaf parsley (a handful)
1 cup dry red wine
1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)
1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

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