• 4 slices of Pane Turano
• 4 chicken breasts
• salt and pepper to taste
• 2 tbsp oil to sear
• 8 oz mushroom
• 1 cup carrots
• 1 cup leek
• 1/2 cup of all-purpose flour (and an additional 2 Tbsps for the broth)
• chicken stock 2 cups
• 1/2 cup white wine
• 1/4 heavy cream
• 8 oz asparagus
• 4 cups of boiled water
• 12 oz egg noodles
• parsley to garnish

① Pat chicken dry, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat 2 tablespoons of olive oil in a 12-inch cast-iron skillet (a pan works fine) over medium-high heat. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
② Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoon of the remaining flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; add chicken, bone side down, nestling chicken into sauce mixture. If possible, cover and reduce the heat to medium-low and cook until the sauce has thickened slightly and the chicken is almost cooked through, for about 10 to 15 minutes. Next, add the cut asparagus and cook until the chicken is cooked through and the asparagus is tender and crisp for about 10 minutes.
③ Boil 4 cups of water (remember to salt your water) and add 12 ounces of egg noodles. Cook the pasta to your liking, and serve! Garnish with parsley.