Serves 4

  • 3 tablespoons butter
  • 2 tablespoons EVOO
  • 12 ounces white mushrooms, sliced
  • 2 tablespoons fresh thyme, finely chopped
  • 2 leeks, thinly sliced
  • 1 small carrot, finely chopped
  • 1 small rib celery, finely chopped
  • Salt and pepper
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 1-1/2 to 2 cups chicken stock
  • 1/2 cup heavy cream
  • Freshly grated nutmeg
  • 2 to 3 cups cooked poached chicken breast or rotisserie chicken, skin and bone removed, meat pulled or chopped
  • 1/2 pound extra wide egg noodles
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh dill or tarragon

In a large, deep skillet, heat the butter and EVOO (2 turns of the pan) over medium to medium-high heat. Add the mushrooms and lightly brown, 10 to 12 minutes. Stir in the thyme, leeks, carrots, and celery and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg, and let the sauce thicken a bit. Add the chicken and cook to heat through.

Bring a pot of salted water to a boil and cook the noodles until al dente. Drain. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herb.

– from the book, “My Year in Meals”, by Rachael Ray

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