Here's a recipe from my up and coming cookbook "Homecooking
101 -- Collections and Creations from Karen Danielson's Kitchen", that I
would like to share with you and our readers. It's relatively quick and easy to
prepare and as an added bonus, it's "heart-healthy"! --Karen
When onions are tender-crisp, return chicken breasts to the skillet and add all the chicken broth. Cover and simmer for about 10 minutes, or until the chicken has become opaque and the juices run clear when tested with a fork. Remove chicken to serving platter and cover to keep warm.
In a separate bowl, blend together the flour and sour cream with a wire whisk until smooth. Whisk the sour cream mixture into the broth in skillet and cook on low heat until thick and bubbling, but do not boil hard, or the sour cream will break down and curdle (curdling doesn't affect the taste, it just affects the look of the over-all presentation).
Add chopped parsley and reserved chicken breasts to the skillet along with any chicken juices that have accumulated. Cook another minute or two until chicken breasts are thoroughly heated. Season with salt and black pepper to taste.
Serve chicken breasts on top of a bed of the hot, cooked macaroni dumplings. Spoon the sauce over top, garnish with a fresh parsley sprig and enjoy!! (Note #3)
Note #1: To de-fat any soup or broth, store cans in refrigerator. When ready to use, discard any solid fat that has formed on top and proceed with recipe. You will be amazed to see the amount of solid fat that forms on top of the broth, especially canned chicken noodle and vegetable beef. Remember, that solid fat you are discarding is the same saturated fat that adheres to the walls of your veins and arteries and can eventually lead to the occlusion (blockage) of those vessels! To de-fat homemade broth, refrigerate overnight and then proceed as with the canned broth.
Note #2: Light & Fluffy Macaroni Dumplings are an eggless noodle, and can be found in the supermarket's pasta and noodle section. If not available, use any eggless noodle.
Note #3: Serving Ideas : serve with a tossed salad of mixed greens, some crusty bread and a nice Chablis or Chardonnay if you like wine with your meals.