(40 minutes)
Ingredients
Chicken (1 lb)
Shallots (1)
Garlic (2 cloves)
garlic powder (if you love garlic!*)
white wine
olive oil
butter
chicken broth
spinach (1 container)
salt
pepper
Dry mustard
mustard seeds
egg noodles
Preheat oven to 350 degrees.
Boil a pot of salted water.
In a dish, add flour, garlic powder, salt and pepper - enough to cover the plate. Dip the chicken into flour and cover.
Thinly slice the shallots and the garlic cloves.
In a stainless steel pan, add 1 tbsp. butter and oil into a pan to cover the bottom of the pan. Add battered chicken. Cook all the way through on either side. Add white wine and let it bubble for 2 minutes. Remove the chicken from the pan and put it in a baking dish.
To the white wine, add the shallots and garlic and 1/2 a cup of chicken broth. Then add a heaping scoop of the powdered mustard, sprinkle in a healthy amount of mustard seeds, and let it all bubble together for 2 minutes, mixing around and stirring with a fork.
Pour the mixture on to the chicken, cover with tin foil, and put the baking dish into the oven. Bake for 15 minutes.
The water should be boiled by now. While the chicken bakes in the oven, throw the egg noodles into the pot and cook for 10 minutes.
While the noodles are cooking, cook the spinach in a pot or pan and season with salt and pepper.
On a dish, add the egg noodles, the spinach, and put the chicken on top, scooping the delicious juice on top.
Serve and enjoy!