2 dried porcine mushrooms
2 tbsp. butter
2 leeks, white part, split, rinsed and diced
1 medium carrot diced
1 medium onion diced
1 large celery rib diced
2 boneless, skinless chicken breast halves
2 tbsp. all purpose flour
2 tbsp. dry white wine
4 c. chicken stock, fat free
1 c fat free sour cream
1 c fideo/fine cut egg noodles
Salt and pepper to taste

Using small pan, bring a cup of water to a boil and drop in porcine. Cook uncovered over medium to high heat for 10 minutes, drain, pat dry and slice thinly. Set aside. In a large sauté pan, melt butter over low heat. Add leeks, carrots, onion, celery and chicken; stir gently and cover to cook over low heat for five minutes. Stir vegetables, turn chicken and check for doneness (should be about half done). Cover and cook 5 minutes or until chicken is just done. Remove chicken from pan. Sprinkle flour over melted butter, vegetables and pan juices, stir and cook over low heat for 2 minutes. Slowly add wine and two cups of broth. Stir and cook until bubbly and thickened. Add sour cream very slowly and allow to cook gently while you slice chicken into bite sized pieces. In a large frying pan, bring the remaining stock to a boil and add fideo. Cook four minutes, until almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables, etc. Add chicken and bring back to a boil.

Serves 4.