Chicken Breasts With Mushroom Cream Sauce over Egg Noodles

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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