Name: Fresh Noodles with Chicken Breast (Nouilles Fraîches au Blanc de Poulet)
Yield: Servings: 4
Cuisine: French
Ingredients: ¼ cup softened butter (or olive oil); The breasts of 1 young chicken (or guinea fowl), skin, bone, and cartilaginous fragments removed, cut cross-grain into ¼- to ⅓-inch strips; ½ cup freshly grated Parmesan, Gruyère, or a mixture of the two; Handful chopped parsley; 1 teaspoon finely chopped fresh marjoram (or pinch finely crumbled dried oregano); 2 or 3 cloves garlic, peeled and finely chopped; Salt; 1 recipe for fresh egg noodles; Pepper; 3 tablespoons olive oil

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

The breasts of 1 young chicken (or guinea fowl), skin, bone, and cartilaginous fragments removed, cut cross-grain into ¼- to ⅓-inch strips

Method

In a large, heavy receptacle, sauté the strips of breasts, salted, over a high flame for 1 or 2 minutes, until the flesh is firm and springy and all surfaces have turned milky and opaque in aspect; then add the herbs and the garlic and cook for a minute longer, the heat still high, stirring and tossing constantly. Add the drained noodles, toss well together with wooden forks, remove from the he