French Chicken Breasts In Red Wine Noodles
|Chicken breasts||2 , split|
|Canadian bacon||4 Ounce, diced|
|Dry red wine||2 Cup (32 tbs)|
|Onions||2 , halved, sliced|
|Poultry seasoning||1⁄4 Teaspoon|
|Water||4 Cup (64 tbs)|
|Wide noodles||4 Ounce|
|Chopped fresh parsley||2 Tablespoon|
|Nonfat cooking spray||1|
Spray large non-stick pot or Dutch oven with cooking spray for no-fat frying.
Place chicken skin-side-down.
Brown slowly over moderate heat until skin is crisp and well-rendered of fat.
Remove chicken; discard melted fat.
Put diced Canadian bacon in pot; brown, stirring frequently to prevent sticking.
Combine the wine, onions, bay leaf, and seasonings in pot.
Lay chicken breasts on top, skin-side-up.
Cover; simmer gently 20 minutes.
Add water to pot.
Heat to boiling.
Stir in noodles, few at a time.
Cover; simmer 12 to 15 minutes, stirring occasionally.
Uncover; simmer until all liquid is absorbed by noodles.
Sprinkle with parsley.