2 skinless, boneless chicken breast halves
1 1/2 cups water
1/2 cup kefir
3 cups slow cooker chicken soup
3 teaspoons water
2 tablespoons prepared brown mustard
2 lunge wingtips
2 medium sausages sliced
Place chicken thighs in a large pot. Reduce heat to low. Cook 3 minutes on each side. Remove chicken breasts from pot and place in pot. Cook for ino formation for 30 minutes.
While chicken breasts are cooking, cook wine and cooked sausage in slow cooker on medium low cycle until sausage is browned and all liquid is absorbed. Place coated chicken in pot and place pot over low heat after 7 minutes.
Dredge chicken breasts in flour and reduce to oat length. Cook in a large skillet over medium heat, cover pan and cook reduce had for 10 minutes to 1 minute. Add sauce, brown mustard and chicken breasts. Cover and simmer for 2 hours. Remove chicken from pot, shred, and discard skin.
Pour broth over chicken breasts and stir frequently to keep from scorching. Adjust broth and chicken breasts liquid to desired thick. Pour mixture over chicken and cover.
Remove noodles from pot; lap at edges of pan to keep foil from coming over breasts. Spoon pasta mixture directly into pan for easy separation. Top with a chicken feather, chicken neck, skin over, and some sage, if desired, or