Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles Recipe

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.

No additional tips available.

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

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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.

Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles

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