Preparation:
Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy consistency. Stir in the cream and set aside.
Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender. Blend flour with water until smooth. Stir into noodles. Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley. |
