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Chicken in Mushroom Sauce
 
 

1 fryer chicken, cut up (about 1½ lb.) 3 T vegetable oil 1 T salt 1 T pepper 2 medium onions, chopped 16 oz. mushrooms, sliced 1 tsp. garlic powder ½  tsp. dried thyme ¼ c. flour 2 c. dry white wine  6 oz. tomato paste 3 c. chicken broth 2 bay leaves 3 T Dijon mustard 1 - 16 oz. package egg noodles  Sprinkle the pieces of chicken with salt and pepper, and brown in vegetable oil in a Dutch oven. Remove chicken and set aside. Sauté the onions in the Dutch oven. When onions begin to turn yellow, add mushrooms and cook until mushrooms are softened. Return the chicken to the pan. Sprinkle the mixture with garlic powder, thyme and flour. Stir all together and cook uncovered for 15 minutes. Add the wine, tomato paste, chicken broth and bay leaves. Stir together and cover. Bake for 1½ hours in a 350º oven. Remove from the oven and  add the mustard to the sauce. Simmer briefly before serving over hot buttered noodles. (Cook noodles according to directions on package). Serves 8

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.