Chicken And Noodles With White Wine Sauce

• 1 pound Tyson(R) Fresh Boneless Skinless Chicken Thighs
• 1 salt and pepper, to taste
• 1 paprika to taste
• 1 garlic powder to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons garlic 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

1. Heat a well oiled skillet on medium-high heat.
2. Season both sides of the chicken with salt, pepper, paprika and garlic powder to taste.
3. Place well seasoned chicken thighs face down and brown about 5-6 minutes turning once. When chicken is fully cooked, remove and set aside.
4. Add butter, chopped garlic, onions and celery to skillet, cook until all ingredients are soft.
5. Add chicken broth and mix well. Add white wine and bring to a boil. Let simmer for approximately 5 minutes.
6. Slowly add the heavy cream and mix well until mixture begins to thicken.
7. Slice chicken thighs into thin strips. Add chicken thighs to mixture and let simmer for 5 minutes.
8. Cook egg noodles according to package directions.
9. To serve, spoon chicken and sauce over egg noodles.

tyson, salt, paprika, garlic, olive oil, butter, garlic, onions white, celery, chicken broth, white wine, heavy cream, egg noodles, parmesan cheese

Taken from www.yummly.com/recipe/Chicken-and-Noodles-with-White-Wine-Sauce-9063849 (may not work)