Chicken Breasts With Mushroom Cream Sauce over Egg Noodles

Total Time
50mins
Prep 20 mins
Cook 30 mins

Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)

Ingredients Nutrition

Directions

  1. Season chicken with pepper and salt on both sides.
  2. Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
  3. 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.
  4. Transfer to a plate and tent with foil to keep warm.
  5. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
  6. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
  7. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
  8. Pour in broth and cook until reduced by half, 1 to 2 minutes.
  9. Stir in cream and chives (or scallions); return to a simmer.
  10. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
  11. Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
Most Helpful

This was so delicious! My family loved it. Who needs sodium when such flavorful ingredients are so artfully blended together! Thanks for giving us this gem

Vicki Kaye November 10, 2009