Favorite Recipes January 27, 2019

Chicken in Mushroom-Cream Sauce over Egg Noodles

Chicken in Mushroom-Cream Sauce over Egg Noodles

What You’ll Need:

  • 12 oz wide egg-noodles (time to finish cooking just before sauce is done)
  • 2 large boneless, skinless chicken breast halves
  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 1 lb Cremini mushrooms sliced or cut into little chunks
  • 1/8 cup dry mushrooms (like Porcini or Oyster mushrooms)
  • 6-7 cloves garlic, chopped (3 for chicken & 3 for sauce)
  • 3 Tbsp all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 c heavy cream
  • 1 1/2 c chicken broth (I prefer to use 1 1/2 tsp “Better Then Bouillon” to 1 1/2 cups water)
  • 1/4 cup dry Porcini mushrooms, soaked in chicken broth for 20 min
  • 1/8 c fresh Italian parsley, chopped

What To Do:

  • Star pot of salted water to cook the pasta in.  Cook pasta according to package so it’s finished just before the sauce is finished.
  • Rub chicken breasts with 3 cloves of chopped garlic, salt and pepper.  Heat olive oil in large skillet at medium-high heat.  Add chicken and brown them about 6 min on each side.  Does not need to cook through at this point.  Remove from heat, set aside.
  • In same large skillet, lower heat to medium and melt butter.  Remove Porcini or Oyster mushrooms from broth and place in skillet (reserve the broth); Add Cremini mushrooms, 3-4 cloves chopped garlic, 3/4 tsp salt & 1/4 tsp pepper and cook mixture until all mushrooms have softened.
  • Add flour and stir for 1 minute.
  • Add cream and broth and simmer on low heat for about 15 min stirring frequently.  Add a little more flour or Wondra for additional thickening of sauce, if needed.
  • Cut up chicken into bitesize pieces, and add to the sauce until just cooked through (no longer pink inside). Season with salt & pepper to taste, if needed.  Note: a lot of pepper is GREAT!
  • Serve sauce and chicken over egg noodles, and garnish with fresh Italian parsley.

Serves 6-8.