Ingredients
2 chicken breasts, boneless and skinless
⅓ cup mayonnaise
½ tsp salt, add more for the slow cooker
1 tbsp sage, fresh, finely minced
2 tbsp cider vinegar
1 tbsp rosemary, fresh, finely minced
1 shallot, finely minced
1 leek, trimmed, cut, and sliced into half moons
¾ cup chicken Stock
1 tbsp corn starch
1 tbsp whole-grain mustard
2 tbsp dry white wine
⅓ cup heavy cream
12 oz egg noodles
3 tbsp butter
pinch salt
1 handful chives, finely chopped
Preparation
Add all the marinade ingredients except the chicken to a mixing bowl. Stir to combine.
Nestle the chicken in the marinade and cover and store in the refrigerator overnight.
In a slow-cooker, add in your shallots, and leek along with a pinch of salt. Add the chicken stock and cornstarch to the slow cooker and stir to combine. Make sure the cornstarch is dissolved in the chicken stock with no lumps.
Add the mustard, white wine, and heavy cream, stirring once more to combine everything.
Add the marinated chicken to the slow cooker, discarding any excess marinade. If some marinade and herbs are clinging to the chicken when you add it to the slow cooker, that’s fine. 1:06 Set the cooker to low and cook for 2½ hours.
Boil water in a large pot and cook the egg noodles according to the directions on the package.
Toss the cooked egg noodles with butter then set aside. After 2½ hours, check to see if the chicken is fully cooked. If it is less than 165 degrees F, at its thickest point, continue cooking. Check the chicken every 15 minutes until it’s fully cooked. Also taste the sauce if it needed more salt.
Once done, transfer it to a cutting board and slice it into medallions.
Portion your egg noodles and arrange the chicken atop. Pour over some sauce and garnish with chives before serving!
