This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 1 pound boneless skinless chicken breasts
- 12 oz wide egg noodles
- 8 oz sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Before you start
Equipment You'll Need
- Large skillet or Dutch oven
- Large pot for cooking noodles
- Whisk
- Wooden spoon
- Colander
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overcook the chicken to prevent it from becoming tough and dry.
- Make sure to scrape up the browned bits when adding the broth for extra flavor.
- If the sauce seems too thick, add a little more chicken broth or cream to reach desired consistency.
- Cook the flour for the full time to eliminate any raw flour taste in the final dish.
Instructions
-
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
-
Cook egg noodles according to package directions, drain and set aside.
-
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
-
Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
-
In the same pan, add butter and let it melt.
-
Add diced onion and cook for 3-4 minutes until softened.
-
Add sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
-
Add minced garlic and cook for 1 minute until fragrant.
-
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
-
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
-
Add heavy cream, thyme, salt, and pepper, then bring to a gentle simmer.
-
Return cooked chicken to the pan and simmer for 2-3 minutes.
-
Add cooked noodles and toss everything together until well coated with sauce.
-
Remove from heat and stir in fresh parsley before serving.
Chef's notes
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
The dish may thicken when cooled, so add a splash of broth or cream when reheating.
Can substitute chicken thighs for breasts for extra flavor and moisture.
Fresh mushrooms work best, but frozen can be substituted if thawed and drained first.
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.