Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles Recipes

Steps:

• Cook the noodles in salted water according to package directions.
• While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
• Add the chicken, spreading it out in an even layer, and season with salt and pepper.
• Cook 3 minutes on each side.
• In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
• Cook until tender, stirring occasionally.
• Once the mushrooms have browned up, season them with salt and freshly ground pepper.
• Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
• Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
• 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.
• Transfer chicken and the liquid to the skillet with the mushrooms.
• Stir to combine, and cook about 1 minute more, or until thick.
• 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.
• To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

Steps:

• In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
• In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
• Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. 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 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
• 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 165°F, 12 to 16 minutes.
• Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
• Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
• Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
• Pour in broth and cook until reduced by half, 1 to 2 minutes.
• Stir in cream and chives (or scallions); return to a simmer.
• Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
• Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

Steps:

• In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.

Steps:

• Cook chicken on stove with a little olive oil.
• While cooking cut into 2-inch chunk sized pieces.
• Once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
• Let simmer.
• Serve over cooked egg noodles with sour cream.
• Sprinkle with poppy seeds.

Steps:

• Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
• Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
• Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
• Remove the chicken to a plate. Taste sauce and adjust seasoning.
• Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Steps:

• Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
• whisk eggs, milk, and oil in a bowl until well blended.
• Gradually pour egg mixture into the well in the flour while mixing with fingertips.
• Knead dough about 10 minutes or until it's elastic.
• Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
• Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
• Using knife, pizza cutter, etc.
• Cut noodles about 1/4- 1/2 inch wide.
• Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
• Drain noodles and rinse with cold water; set aside.
• Cut chicken into small pieces and brown in the melted butter over medium high heat.
• Add onion to chicken and cook covered for 5 minutes.
• Add mushrooms, water, salt, and paprika and mix well.
• Bring to a boil, reduce heat and cover.
• Allow to simmer 45 minutes.
• Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
• Add noodles and bring to a boil.
• Reduce heat and allow to simmer 5 minutes.
• Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
• **This is actually my lazy way.
• If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
• Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.