| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
French |
Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chicken or turkey |
| 1/2 |
c |
Bread crumbs |
| 1 |
|
Egg |
| 1 |
ts |
Parsley flakes |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Nutmeg |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Jar Chicken Tonight Cooking Sauce for Chicken Country French |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Frozen peas |
| 1/2 |
c |
Sour cream |
| 8 |
oz |
Wide egg noodles, cooked and drained |
INSTRUCTIONS
In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion
powder, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Form into 1 1/2"
meatballs. In a large skillet, thoroughly brown meatballs on all sides in
vegetable oil; drain fat. Add sauce, 1/4 teaspoon salt, 1/8 teaspoon pepper
and peas. Simmer, covered, 30 minutes or until meatballs are thoroughly
cooked; stir occasionally. Add sour cream, stir to mix thoroughly. Serve
over hot, cooked noodles.
Posted to MM-Recipes Digest V3 #280
Date: Sun, 13 Oct 1996 08:30:39 +0000
From: ray.watson@ukonline.co.uk
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