Serves 1
Directions
- 1Throw some diced chicken breast into a hot skillet.
- 2Season with seasoning salt, onion powder, and garlic powder.
- 3Cook the chicken until done.
- 4Remove chicken from the skillet.
- 5Add butter and a splash of olive oil to the skillet.
- 6Add finely diced carrots, onions, and celery.
- 7Let them cook down.
- 8Add all-purpose flour and mix it around with the butter and oil.
- 9Cook for about 2 to 3 minutes to get rid of the flour taste.
- 10Add chicken broth and whisk until combined.
- 11Season with chicken bouillon powder, salt, and black pepper to taste.
- 12Let it simmer while stirring occasionally until it thickens up.
- 13Turn off the heat and add heavy whipping cream.
- 14Give it a good mix.
- 15Add egg noodles and cooked chicken.
- 16Give it a good toss.
Ingredients
- 1 pound diced chicken breast
- to taste seasoning salt
- to taste onion powder
- to taste garlic powder
- 1 stick butter
- 1 splash olive oil
- null diced carrots
- null diced onions
- null diced celery
- 0.5 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon chicken bouillon powder
- to taste salt
- to taste black pepper
- 0.5 cup heavy whipping cream
- 12 ounces egg noodles
Equipment
skilletspatulawhisk
Tips
- Add a splash of olive oil to the butter to prevent it from burning.
- Simmer the sauce until it thickens, stirring occasionally.
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