1 pound mushrooms... large ones cut in quarters small ones cut in half
2 tablespoons butter (or olive oil)
1 tablespoon butter (or olive oil)
1 tablespoon flour
2 cups chicken stock
1/2 cup heavy cream or half-and-half (can use coffee mate made into a
1 to 2 tablespoons Dijon mustard
1/4 cup parsley
Place a large, covered pot of water over high heat and bring up to a boil
for the egg noodles. Season water with salt and cook the noodles according
to the package directions.
While the water is coming up to a boil, preheat a large skillet over high
heat with 2 turns of the pan of EVOO, 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 EVOO 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 or add 1 tablespoon of EVOO 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
To serve, divide the noodles between 4 serving plates, spoon the chicken and
mushrooms over the noodles and garnish with chives. Serve with a green salad
Yields 4 servings
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.