Monday, February 25, 2008
Noodles with Creamy Chicken and Lemon Thyme
A popular nutrition theory states that the right amount if food to take at each meal is the amount that can be contained in one's two handfuls. This is considered not harmful to health and not enlarging stomach unnecessarily.
That's the reason why I am so keen on these bowls, they are relatively small, especially compared to European-sized bowls, but are also the right size for a correct amount of food.
Noodles and particularly rice noodles proved to be another coup de coeur lately, and the lemon thyme is an all time favourite herb. Why don't combine all in a meal?
For this creamy chicken with lemon thyme you need:
rice noodles (according to the instructions)
200 gr chicken breast cut in stripes or cubes
70 gr mushrooms
4 tbsp creme fraiche
1 small onion
salt, pepper, lemon thyme leaves, freshly squeezed lemon juice (1/2 lemon), several drops of mushroom flavoured superior dark soy sauce
Heat the olive oil in a pan and add the cut onion. Stir well and when golden add chicken breast, leave for several minutes, stir, add the lemon juice and the soy sauce, stir again and add the cut mushrooms. Stir occasionally until ready. At the end add the creme fraiche and blend until smooth. Add salt, pepper and the lemon thyme leaves.
In the meantime boil the noodles in half quantities of water and chicken stock according to the instructions.