Chicken ala Shelley

1 lb. skinned boneless chicken breasts, cut into 1/2 inch pieces
2 tbsp. lemon juice
1 tbsp. olive oil
1/2 c. diced onion
1 tsp. minced garlic
2 c. large mushrooms, sliced
1/2 c. chopped parsley
1 tsp. minced celery leaves
2 small bay leaves
1 1/2 tsp. dried corriander
1 tsp. oregano
1 tsp. basil
1/2 tsp. nutmeg
1/2 tsp. thyme
1/4 tsp. white pepper
1/4 c. white wine (optional)
1 can Chicken broth
4 oz. softened cream cheese
1/4 cup parmesean or romano cheese
1/2 c. cream
2 tbsp. flour
1 tsp. paprika
Thin egg noodles

1. Marinate chicken in lemon juice for 5 minutes.

2. In a large skillet, cook onions and garlic over medium heat for 5 minutes. Drain marinade and add chicken.

3. Add mushrooms, parsley, celery leaves, and herbs, spices and pepper. Cook 3 minutes, stirring occassionally.

4. Add wine, simmer 5 minutes. Stir in chicken broth. Cook uncovered for 15 minutes. Stir in cream cheese and parmesean cheese.

5. Mix milk and flour. Add.

6. Sprinkle with paprika and serve over noodles.

Source:
.comrecipes


And God shall wipe away all tears from their eyes; and there shall be no more death, neither sorrow, nor crying, neither shall there be any more pain: for the former things are passed away. Revelation 21:4 (KJV)