Curried Chicken with Noodles (Nouilles et Volaille a l'Indienne)

• 4 whole, skinless, boneless breasts of chicken, about 1 1/2 pounds
• 3 1/4 cups water
• 1/4 cup dry white wine
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme or 1/4 teaspoon dried
• 3 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons curry powder
• 3/4 cup heavy cream
• 1 ripe papaya or mango, peeled, seeded and cut into bite-size cubes
• Strasbourg noodles (see recipe)

1. Cut the chicken breasts in half lengthwise.
2. Cut away the tough membranes.
3. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme.
4. Cover and let simmer 10 minutes and drain.
5. Reserve the cooking liquid.
6. There should be one cup.
7. Cut the breast meat into one-inch cubes and set aside.
8. Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk.
9. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk.
10. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
11. Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango.
12. Cook just to heat through and add the cubed chicken.
13. Pour the sauce over and stir.
14. Bring to the boil and serve with noodles.

chicken, water, white wine, bay leaf, salt, freshly ground pepper, parsley, thyme, butter, flour, curry powder, heavy cream, papaya, strasbourg noodles

Taken from cooking.nytimes.com/recipes/5691 (may not work)