Serves: 4
Prep.Time: 30-35 minutes
8 Chicken Thighs (or whatever pieces you have)
Salt, Pepper and Paprika to taste
3 tablespoons Vegetable Oil
1 can Cream-of-(blank) Soup (10-oz.) -- undiluted
1/4 cup Dry White wine
Chicken broth or water, if needed
2 cups or more cooked Wide Egg Noodles
Wash chicken and pat dry with paper towels; season with salt, pepper and paprika on both sides. In a large skillet, heat oil until very hot; brown chicken in oil over medium heat until golden on both sides. Remove chicken to a plate; add soup and wine to pan; mix well. Add broth or water if a thinner consistency is desired. Return chicken to pan; lower heat; cover and simmer 20 minutes. Add noodles; cover and simmer 5 minutes until heated through.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved