Chicken Breasts With Mushroom Cream Sauce Over Egg

Name: Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, tenders removed (5 oz each, boneless & skinless); 1/2 teaspoon fresh ground pepper; 1/4 teaspoon salt; 1 pinch crushed red pepper flakes; 1 tablespoon canola oil; 1 medium shallots or 1 small white onion, minced; 2 teaspoons roasted garlic; 1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms; 3 tablespoons dry vermouth or 3 tablespoons dry white wine; 1/4 cup reduced-sodium chicken broth; 2 tablespoons heavy cream (we used light cream); 2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)

Servings: persons

2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 tablespoon canola oil
1 medium shallots or 1 small white onion, minced
2 teaspoons roasted garlic
1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms
3 tablespoons dry vermouth or 3 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream (we used light cream)
2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)

1
Season chicken with pepper and salt on both sides.
2
Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
3
Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165u00b0F, 12 to 16 minutes.
4
Transfer to a plate and tent with foil to keep warm.
5
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
6
Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
7
Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8
Pour in broth and cook until reduced by half, 1 to 2 minutes.
9
Stir in cream and chives (or scallions); return to a simmer.
10
Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
11
Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 chicken breasts, tenders removed (5 oz each, boneless & skinless), 1/2 teaspoon fresh ground pepper, 1/4 teaspoon salt, 1 pinch crushed red pepper flakes, and more.

Yes, Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions