Chardonnay Chicken with Egg Noodles

Directions

1. Heat a Dutch oven or heavy bottomed pan, over medium-high heat with EVOO.
2. Add bacon and cook until crisp. Remove the bacon
3. Season the chopped chicken with salt and pepper.
4. Toss the chicken is flour to coat (remove excess flour) and add it to the hot bacon drippings.
5. Brown the chicken about 3 minutes or untill nicely browned then remove.
6. Add mushrooms, celery, carrots and turnips, season with salt, pepper.
7. Cook vegetables 5-6 minutes to tenderize them. Push vegetables off to the edge of the pan forming a well.
8. Add 2 tablespoons butter to the well whisk in 2 tablespoons flour, make into roux
9. Whisk in wine &, mix the veggies back in.
10. Add chicken stock, bring to simmer.
11. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes.
12. Boil Salt water for egg noodles. Add noodles to boiling water and cook to al dente.
13. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with salt and pepper, to taste.
14. Serve chicken mixture over noodles ( I serve in a shallow bowl but a plate should be fine) and garnish with parsley & Bacon.