Tag Archives: One Dish Meals

Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.


Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
2 T olive oil
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Turn Instant Pot to Saute and add olive oil. Once hot add onion, bell pepper, celery, salt, black pepper and thyme. Saute for 5 min. Add garlic and saute for one more min. Add all other ingredients to the Instant Pot and close lid. Pressure cook for 70 min. Let the Instant Pot depressurize for 10 min then release the rest of the pressure. Open and serve.


Instant Pot Teriyaki Rice with Chicken and Vegetables (lifemadesweeter)

Teriyaki Sauce

1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce

Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

Rice and Chicken

2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish

Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.

For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.

Instant Pot Mongolian Beef (adventuresofanurse)

1 1/2 lbs flank steak
3/4 c brown sugar
3/4 c soy sauce
2 cloves garlic
3/4 c water
2 T corn starch
2 T sesame oil
1 c shredded carrots

Place pot on saute. Add oil, steak and garlic. Pour in carrots, soy sauce, brown sugar and water. Secure lid for high pressure. Manual High Pressure 10 min. Quick Release. Place Pot back on saute. Bring to a boil. Whisk in cornstarch. Continue on saute for about 2 – 3 min. Sauce will thicken as it sits about 5 min. Remove and serve over rice.

Chunky Loaded Potato Soup (Instant Pot) (thecentsablesshoppin)

1 T butter
3 cloves garlic, minced
2 lbs organic yukon gold potatoes, peeled & cut into small chunks
1 qt veggie broth broth (can sub chicken broth)
1/2 c half and half
1/2 c milk, full fat
1/2 – 3/4 c shredded monterey jack or cheddar cheese
6 slices bacon, cooked and crumbled (opt)
2 t kosher salt or more to taste
1/4 t pepper or more to taste
garnish with green onion, sour cream or bacon.

Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2 – 3 min. Add the diced potatoes and broth. Place the cover on the Instant Pot and close the valve. Set the timer for manual (high) for 6 min. Once the pot beeps, allow the pressure to release for 10 min naturally. Once passed, release any remaining pressure. Use your immersion blender to blend until smooth, or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there. Once blended, add milk, half & half and cheese and mix well. Add salt and pepper to taste and ladle into bowls. Garnish with green onion, bacon, sour cream and more shredded cheese. Note: For a creamer soup, sub heavy cream for the half and half.

Instant Pot Corned Beef and Cabbage (idonthavethetimeforthat)

2.5 lb corned beef
1 head of cabbage
4 – 5 carrots, cut into chunks
1 c LOW sodium vegetable broth (or your going to end up with a salt lick)
1 c water

Throw corned beef and spice package into pot with water. Cook on manual high pressure for 85 min. When timer goes off do a quick release and remove the meat. Add veggies into the broth mix and cook on manual high pressure for 4 min. When timer is up preform a quick release. Serve with a side of mustard and enjoy!

Rustic Roasted Garlic Chicken with Asiago Gravy (closetcooking)

1 T oil
4, 6 oz bone-in, skin on chicken thighs
salt and pepper to taste
1 onion, diced
20 cloves garlic, peeled
2 t fresh thyme, chopped (or 1 t dry thyme)
2 T flour
1 c chicken broth
1/2 c asiago cheese (or parmesan), grated
salt and pepper to taste

Heat oil in a large sauce pan over medium high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3 – 5 min per side, before setting aside. Add onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3 – 5 min. Sprinkle in the thyme and flour and cook for a min. Add broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added. Mix the asiago into the sauce and season with salt and pepper to taste. Add chicken, cover (with a lid or foil) and roast in a preheated 400 F oven for 15 min OR turn the heat down to medium-low and simmer on the stove top for 15 min.

For a One Pan Meal Option: Add diced potatoes and carrots to the pan before placing chicken on top and roasting until the veggies are tender, about 20 – 30 min.

Slow Cooker Thick & Chunky Beef Stew (skinnyms)

1 lb lean chuck beef, cut into cubes
1/4 c flour
2 T extra-virgin olive oil
2 stalks celery, cut into slices
3 large carrots, sliced into thick rounds
1/2 c shelled snap peas
2 medium potatoes of any variety, peeled and cut into bite-sized pieces
1/2 c diced red bell pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bay leaf
2 t dried thyme or 1 T fresh thyme leaves
1 t kosher or sea salt
3/4 t black pepper, divided
2 1/2 c low-sodium beef broth
1/2 c beef broth, optional red wine
1/4 c chopped flat parsley, (optional for garnish)
2 T tomato paste (opt, but helps to thicken up the stew)

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 – 10 hours, or when beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley if desired.

Skillet Chicken Bulgogi (allrecipes)

1/4 c chopped onion
5 T soy sauce
2 1/2 T brown sugar
2 T minced garlic
2 T sesame oil
1 T sesame seeds
1/2 t cayenne
salt and ground black pepper to taste
1 lb skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt  and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 min. Note: Add vegetables if you wish; like carrot straws and sliced mushrooms. For a little more bite, use a peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if desired.

Quick Fish Tacos (allrecipes)

1/4 c reduced-fat sour cream
2 T lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 1/2 c shredded red cabbage
4 green onions, thinly sliced
2 T olive oil
1 lb tilapia fillets, cut into strips
8 6″ flour tortillas
1/2 c chopped fresh cilantro

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mix in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions and minced jalapeno half in remaining sour cream mix until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 – 6 min. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 – 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mix and cilantro.

Cheesy Ham and Potato Chowder (spicysouthernkitchen)

4 slices thick cut bacon, diced
1 medium yellow or sweet onion, diced
2 medium carrots, peeled and thinly sliced
3 T flour
3 c whole milk
1 1/2 c water
2 t better than bouillon
1/2 t black pepper
1/4 t ground white pepper
1/2 t garlic powder
3 medium russet potatoes, peeled and diced
2 c diced ham
2 c shredded cheddar cheese

Cook diced bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside. Leave about 3 T bacon grease in the Dutch oven. Add onion and carrots to bacon grease and cook over medium heat until soft. Sprinkle flour over onions and carrots. Stir and cook for 1 min. Gradually stir in milk and water. Add Better Than Bouillon, black pepper, white pepper, garlic powder and potatoes and bring to a simmer. Simmer for 15 – 20 min or until potatoes are soft. Turn heat to low and stir in ham and cheese until cheese is melted. Sprinkle bacon on top. Serve.

Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce (gimmedeliscious)

6 small flour tortillas (corn tortillas can also be used)

Spicy Shrimp

20 medium shrimp, peeled and deveined
1 1/2 T olive oil
1 clove garlic, minced
1/2 t ground cumin
1/2 t chili powder
1/4 t onion powder (op)
1/4 t kosher salt
1 T olive oil
squeeze of lime (opt)

In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 min or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 min. Add olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 min. Turn off heat and finish with a squeeze of lime. Grill tortillas on stove top over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.

Avocado Salsa

1 tomato, seeded and chopped
1 avocado, peeled, seeded and cut into chunks
1 jalapeno, seeded and chopped
1/2 t salt
1/4 t black pepper
1 T fresh lime juice, from half a lime
1/4 c loosely packed fresh cilantro leaves, coarsely chopped

Combine tomato, avocado, jalapeno, salt, pepper, lime juice and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

Sour Cream Sauce

1/4 c sour cream
2 T finely chopped cilantro
1 T fresh lime juice

Stir sour cream with cilantro and lime juice in a small bowl; set aside.

Save Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach (juliasalbum)

1/3 c sun-dried tomatoes with oil (2 T)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
1 c half and half (and more)
1/4 t salt
1 c Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 c fresh spinach

Heat sun-dried tomatoes (cut them) in 2 T olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil, generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely. To the same skillet add half and half and salt, bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 c half and half and stir. Taste the sauce, if 1/4 t salt was not enough add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Spaghetti Squash Yakisoba Style (pickledplum)


1 1/2 lb spaghetti squash
1 small onion finely chopped
10 shiitake mushrooms or button mushrooms
2 stalks scallions finely chopped
1 c coleslaw mix of carrots and cabbage
1 T vegetable oil or other neutral oil
1 t dried red chile chopped (opt)
1 T sesame seeds

Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 min. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2 – 3 min or until tender. Use a fork and scrape the flesh into strings. In a large pan over high heat, add vegetable oil and onions. Cook for 3 min or until onions are soft. Add coleslaw mix and red chile and cook for 2 min. Add shiitake mushrooms and cook for another 2 min. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 min and turn the heat off. Transfer to a bowl, top with sesame seeds and serve. Serves 4.


2 T soy sauce
2 T dark soy sauce or regular soy sauce
1/2 T sugar
salt and white pepper to taste

Mix together.

Cheddar Biscuits and Shrimp and Andouille Gravy (closetcooking)

4 strips bacon
1/2 lb andouille sausage (or kielbasa), diced
1/2 lb shrimp, peeled and diveined
2 T butter
1 c onion, diced
1/2 c red pepper, diced
1/2 c celery, diced
1 c corn
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c flour (rice-flour for gluten-free)
1 c chicken broth
1 c  heavy cream
1 T cajun seasoning
1/2 t old bay seasoning
1 T cajun mustard
1 t Worcestershire sauce
2 green onions, sliced
1 T parsley, chopped
4 biscuits, cut in half

Cook the bacon in a large pan and set aside. Add sausage and cook until lightly golden brown and slightly crispy; set aside. Add shrimp and cook until pink, about 1 – 2 min per side before setting aside. Add onion, pepper and celery and cook until tender, about 7 – 10 min. Add corn and cook for 2 – 3 min. Mix in garlic, thyme and flour and cook until the flour starts to brown a bit, about 2 – 3 min. Add broth and deglaze the pan by scraping the brown bits up off of the bottom of the pan with a spoon as the broth simmers. Add cream, sausage, cajun seasoning, bay seasoning, mustard and Worcestershire sauce; bring to a boil, reduce heat and simmer until sauce thickens to a gravy, about 3 – 5 min. Mix in bacon, shrimp, green onions and parsley and serve on top of the freshly baked biscuits. Option: Simmer shrimp shells in the chicken broth for 10 min before straining the solids out to add more shrimp flavour!

Chicken Stroganoff (lilluna)


2 T olive oil, divided
1 lb chicken breasts, cut into 1″ chunks
1 t garlic powder
1 t onion powder
1/2 t paprika
1/4 t cayenne pepper
1 t salt, divided
1 t ground black pepper, divided

In a large skillet set over medium-high heat, add 1 T olive oil. Meanwhile, place chicken chunks into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and 1/2 t each of salt and pepper; toss to combine.


2 c sliced cremini mushrooms
1 shallot, minced
1 small onion, chopped
3 garlic cloves, chopped
2 T white wine (optional)
4 T butter
4 T flour
2 c low-sodium chicken broth
1 T Worcestershire sauce
1/2 t fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and drained
1/3 c sour cream, plus more for garnishing
chopped fresh parsley (opt)

Place the chicken in the hot pan (take care not to overcrowd, you may need to do 2 batches) and brown, about 2 – 5 min on each side. The chicken does not need to be cooked throughout. Remove from pan and transfer to a plate (continue with remaining chicken if needed). Add the the remaining T oil to the skillet and add mushrooms, cooking until brown, about 4 min. Add shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 min, then add butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Toss in chicken, turn the heat down to medium-low and continue to cook for 5 – 8 min. Add egg noodles and sour cream and stir until combined. Cook for 2 more min, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired. Serves 6 – 8.