Chicken with Buttered Noodles
Ingredients:
For the Chicken and Sauce:
1 lb chicken breasts, sliced into medallions
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme or rosemary optional
Fresh parsley, chopped for garnish
For the Buttered Noodles:
8 oz egg noodles
2 tablespoons butter
Salt and pepper, to taste
Directions:
Cook the Noodles: Bring a pot of salted water to a boil, add egg noodles, and cook until tender. Drain and toss with butter, salt, and pepper. Set aside and keep warm.
Prepare the Chicken: Season the chicken medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken, cooking until golden brown on each side about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Make the Mushroom Sauce: In the same skillet, melt the butter. Add the mushrooms and diced onions, cooking until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the pan to add flavor. Simmer for 2-3 minutes, then stir in the heavy cream and thyme or rosemary if desired. Allow the sauce to simmer until slightly thickened.
Finish the Dish: Return the chicken to the skillet, letting it simmer in the sauce for another 5 minutes, or until the chicken is cooked through.
Serve: Spoon the buttered noodles onto plates and top with the chicken medallions and creamy mushroom sauce. Garnish with fresh parsley and enjoy!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes
Approx. 450 kcal per serving Servings: 4