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1
Cook the noodles in salted water according to package directions.
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2
While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
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3
Add the chicken, spreading it out in an even layer, and season with salt and pepper.
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4
Cook 3 minutes on each side.
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5
In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
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6
Cook until tender, stirring occasionally.
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7
Once the mushrooms have browned up, season them with salt and freshly ground pepper.
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8
Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
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9
Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
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10
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
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11
Transfer chicken and the liquid to the skillet with the mushrooms.
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12
Stir to combine, and cook about 1 minute more, or until thick.
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13
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
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14
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.
