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Amish Chicken with Udon Noodles

Posted in: BBQ, Grilling, Dinner, American, Chicken, Fall, Spring, Summer, Winter,

Description

As chef Jeremy Holmes from St. Elmo Steak House in Indianapolis, Indiana said, Amish Chicken “means fresh.” Amish chicken is chicken from a farm that does not treat its livestock with hormones or preservatives; so Amish chickens have less fat, more meat and are better for you. Instead of the basic chicken breast, try purchasing Amish chicken for a healthier meal and better taste. At St. Elmo’s Steak House, Holmes said that he orders a chicken on Sunday, it arrives on Wednesday and then he cooks it the next morning, making Amish chicken the freshest and most natural.

Like all good summer recipes, this recipe is all about fresh, local ingredients and quick prep time. This simple, flavorful chicken recipe calls for the all-natural Amish chicken, chicken stock, noodles and a few vegetables. The steps required to make the delicious meal are easy: bake the marinated chicken breast, sauté the vegetables and add noodles. Still, the results - a golden brown chicken and crunchy, al dente vegetables over noodles and covered in the stock the chicken cooked in - is a simple, gourmet meal perfect for a family dinner or a party. 


Ingredients

Amish Chicken with Udon Noodles

2 Marinated chicken breasts

¼ cup mushrooms, diced

¼ cup leeks, diced

¼ cup carrots, julienned

1/8 cup chicken broth

Instructions

1. Marinate the chicken overnight (in your favorite marinade).

2. Coat chicken in broth and bake for 15 to 20 min.

3. Add olive oil to a medium-size heated skillet. Add carrot, mushrooms and leeks. Sauté for about two minutes.

4. Cook udon noodles in water, until al dente (or firm but not hard).

5. Add chicken stock to both noodles and vegetables.

6. Add noodles to the heated skillet of vegetables. Flip noodle and vegetable mixture to incorporate

7. Plate noodles and vegetables and lay chicken on top. Pour broth the chicken cooked in on top of chicken and noodles.

About The Cook

Jeremy HolmesOriginally from Mississippi, he moved to Indianapolis in 1996 and began working for Outback Steak House.  He began his career with St. Elmo Steak House in 1999 and became Head Chef in 2007. 

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