Chicken and Noodles with White Wine Sauce

Sautéed chicken thighs covered in a creamy white wine sauce, served over a bed of egg-noodles. Garlic and a pinch of paprika brings delicious elegance to your plate.

Sautéed chicken thighs covered in a creamy white wine sauce, served over a bed of egg-noodles. Garlic and a pinch of paprika brings delicious elegance to your plate.

Chicken and Noodles with White Wine Sauce

Prep Time
10

MINUTES

10 minutes
Cook Time
30

MINUTES

30 minutes
Serves
8

Calories
450

  • Calories450
  • Total Fat17 g
  • Cholesterol125 mg
  • Sodium350 mg
  • Total Carbohydrate46 g
  • Protein24 g

Ingredients

  • 1 pound Fresh Boneless Skinless Chicken Thighs

  • 1/2 teaspoon each of salt and pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 2 tablespoons garlic cloves, chopped

  • 3 tablespoons onions, white, chopped

  • 1/4 cup celery, chopped

  • 1 cup chicken broth

  • 1/2 cup white wine

  • 1/4 cup heavy cream

  • 1 bag egg noodles, 16-oz., cooked and drained

  • 4 ounces Parmesan cheese, grated

Cooking Instructions

  • Heat skillet with 2 tablespoons of olive oil over medium-high heat.
  • Boil water for egg noodles and cook per package instruction while cooking chicken and preparing sauce.
  • Pat chicken dry with paper towel and season both sides of each thigh with salt, pepper, paprika and garlic powder.
  • Place well-seasoned chicken thighs face down and brown about 5-6 minutes on each side. When internal temperature reaches 170F chicken is fully cooked, remove from skillet and set aside on cutting board.
  • Add butter, chopped garlic, onions, and celery to skillet, cook until all ingredients are soft or translucent.
  • Add chicken broth and mix well. Add white wine and bring to a boil. Let simmer for approximately 5 minutes.
  • Slowly add the heavy cream and mix well until sauce begins to thicken.
  • Slice chicken thighs into thin strips, add strips to sauce and let simmer for 5 minutes.
  • To serve, spoon chicken and sauce over egg noodles and garnish with freshly grated parmesan cheese.