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Serves 41 (1- to 2-pound) boneless, skinless chicken breast 2 tablespoons CRISCO Oil 4 ounces egg noodles 1/4 cup all-purpose flour 1 cup milk 1 cup cut-up fresh vegetables or frozen vegetables, thawed 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1 tablespoon chopped parsley 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper Rinse chicken; pat dry. Heat oil in large skillet on medium heat. Add chicken. Cook a few minutes on each side, turning once, until chicken is no longer pink in center. Remove from skillet. Cut into bite-size pieces. Remove skillet from heat. Cook noodles acccording to package directions. Drain. Keep warm. Stir flour into drippings in skillet. Stir in milk. Cook and stir on medium-high heat until mixture begins to thicken. Stir in vegetables, chicken broth, cheese, parsley, salt, pepper and chicken. Cook a few minutes longer until vegetables are desired consistency. Combine with noodles. Serve. |
