Sherried Chicken with Green Noodles
|Broiler-fryer chicken||3 Pound, cut into serving pieces (1 Chicken)|
|Chicken broth||3 Cup (48 tbs)|
|Spinach noodles||1⁄2 Pound (Flat Green Variety)|
|Freshly ground black pepper||To Taste|
|Sherry||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1⁄4 Pound, sliced thin and cooked until tender in a little butter or olive oil|
|Butter/Olive oil||1 Teaspoon (For Cooking Mushrooms)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Place the chicken in a heavy kettle and cover with the broth. Bring to a boil, reduce the heat and simmer, covered, until the meat can be easily removed from the bones, thirty to forty minutes. Remove the chicken parts. Strain the broth and return to a boil.
2. Meanwhile, cook the noodles according to package directions and drain. Return to the pot in which noodles were cooked, add a little melted butter and stir to prevent the strands from sticking together.
3. In a saucepan melt six tablespoons butter, add the flour and stir with a wire whisk until blended. Add the boiling broth all at once, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt, pepper and paprika and stir in the sherry.
4. Remove the meat from the chicken bones, discarding skin and bones. Add the meat and mushrooms to the sauce. Serve the sauce on individual beds of noodles, accompanied by grated Parmesan cheese.