Ingredients
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried oregano
For the Noodles:
- 12 oz noodles (egg noodles or pasta of choice)
- Butter, for tossing
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Directions
1⃣ Sear the Chicken
Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high. Add chicken and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
2⃣ Sauté the Mushrooms
In the same pan, reduce heat to medium and add butter. Once melted, toss in mushrooms and sauté for about 5 minutesuntil golden and tender.
3⃣ Build the Flavor
Add garlic, thyme, and oregano to the pan. Cook for 1-2 minutes until fragrant. Pour in chicken broth to deglaze, scraping up any browned bits. Simmer until reduced by half—about 5 minutes.
4⃣ Make It Creamy
Stir in the heavy cream and bring to a gentle simmer. Cook another 3-4 minutes until slightly thickened.
5⃣ Finish the Dish
Return the chicken to the skillet and spoon some sauce over each piece. Let it warm through for 2-3 minutes.
6⃣ Serve It Up
Cook noodles according to package directions, then toss with a pat of butter. Serve chicken over noodles, spoon sauce on top, and sprinkle with fresh parsley and grated Parmesan.
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