Directions
- 1In a skillet over medium heat, melt 3 tablespoons of butter.
- 2Add carrots, celery, and onions, and season with salt, pepper, and garlic.
- 3Once the vegetables start to soften, add 1 tablespoon of butter and 3 tablespoons of flour to make a roux.
- 4Stir in 1 tablespoon of minced garlic and 2 cups of chicken broth.
- 5Season with additional seasonings.
- 6Cut two chicken breasts in half, season with salt, pepper, and garlic, and add to the skillet.
- 7Drown the chicken breasts in the gravy, cover, and cook for 12-15 minutes.
- 8Boil 12 ounces of egg noodles while the chicken is cooking.
- 9Shred the cooked chicken using two forks.
- 10Pour in ½ cup of heavy cream.
- 11Add cooked pasta and stir to combine.
- 12Garnish with dried parsley.
Ingredients
- 3 tablespoons butter
- 1 carrots
- 1 celery
- 1 onions
- 1 salt
- 1 pepper
- 1 garlic
- 1 tablespoon butter
- 3 tablespoons flour
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 seasonings
- 2 chicken breasts
- 12 ounces egg noodles
- 0.5 cup heavy cream
- 1 dried parsley
Equipment
skilletwooden spoonforkpot
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