Braised Chicken Breast in Golden Gravy

This recipe has all the elements I love. 

It was so easy to make, required very view ingredients and was really delicious.

I love it served over egg noodles but would taste just as 
delicious over brown rice or mashed potatoes.

Braised Chicken Breast in Golden Gravy

4 boneless skinless chicken breasts
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
¼ tsp red pepper flakes
4 oz jar pimentos, drained
1 1/2 cups chicken broth
1 cup fat free condensed milk
1/2 tsp turmeric
½ tsp basil
Salt and pepper
12 oz egg noodles
Heat olive oil over medium heat; salt and pepper chicken and brown well on both sides; remove to plate and set aside. Add onion to pan and cook until you see some color; add garlic and cook 2 minutes more; add pimentos, turmeric and basil. Stir in 1 tbsp of flour; cook a couple of minutes then whisk in broth and milk. Bring up to a simmer and add back chicken with any juices. Simmer for 8-12 minutes (depending on thickness of breast) or until chicken is cooked through. Add salt and pepper if desired.

Cook egg noodles according to package directions in salted water. Drain and return to pot; stir in 2 tbsp of butter and 1 tbsp of fresh parsley. Keep warm.

If desired; remove chicken and thicken sauce with a couple tsp of cornstarch mixed with a little bit of cold water. Whisk into sauce and bring up to a simmer.

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