Egg Noodles With Chicken Livers In Masala Sauce Recipes

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NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)



Noodles with Chicken Livers (Nouilles Strasbourgeoise) image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/4 pound chicken livers
1/4 cup peanut, vegetable or corn oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound thin noodles
2 tablespoons butter
1 hard-cooked egg, put through a sieve
2 tablespoons finely chopped parsley

Steps:

  • Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
  • Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
  • Cook the noodles according to package directions or to taste. Drain well.
  • Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE



Egg Noodles with Chicken Livers in Masala sauce image

Liver has gotten a pretty bad rap lately! I don't want to get into a big debate about the good or bad points of liver but I will say this, my husband and I grew up on chicken livers and calf liver. We know what the liver does and the purpose of the organ in the body. However, I still believe organ meat has some benefit for the...

Provided by Joanna Gotwald

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 11

1 stick unsalted butter at room temperature
1 medium onion chopped
1 1/2 lb button mushrooms, sliced
1 lb chicken livers, washed, trimmed & cut in half
1 c masala or other deep red wine
1 1/2 tsp salt or to your taste
1 tsp ground black pepper or to your taste
1 lb egg noodles, cooked & drained
5 sprig(s) fresh parsley, chopped for garnish
1 c freshly grated parmesan cheese
** you may add extra wine and butter and a slurry of water and cornstarch in step #4 if needed.

Steps:

  • 1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
  • 2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
  • 3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
  • 4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
  • 5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.

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