Prep 25 mins
Cook 15 mins
This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.
- 1 lb egg noodles
- 4 tablespoons oil, divided
- 1 1⁄2 lbs chicken breasts (or chicken tenders, cut into bite-size pieces)
- salt & freshly ground black pepper
- 1 lb mushroom (large ones cut in quarters small ones cut in half)
- 3 tablespoons butter, divided
- 1 tablespoon flour
- 2 cups chicken stock, divided
- 1⁄2 cup cream or 1⁄2 cup half-and-half
- 1 -2 tablespoon Dijon mustard
- chives, chopped
- 1⁄4 cup chopped parsley
- 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.
Very good, I loved the taste of Mustard.
This was really delicious! I changed it just a bit to my liking and added a pinch of nutmeg and finished the sauce off with some thyme leaves. I served it over orecchiette pasta, since that's what I had on hand. It came together quickly and was a great meal! Thank you!
While making this, I had troubles getting the sauce thick enough for my liking, so I went completely off the recipe and stuck the sauce (not the chicken!) in the blender! It made things nice and thick, and personally I don't like eating mushrooms in big chunks so it was much more appealing to me. I added a lot of chives in at the end which added to the taste. The family enjoyed it and there were lots of leftovers. Infact, I'm now sick of this recipe because I've had it for lunch so many times lol