Chicken & Cream of Mushroom over Egg Noodles

READY IN: 40mins


  • 1
    lb egg noodles
  • 4
    tablespoons oil, divided
  • 1 12
    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
  • 12
    cup cream or 1/2 cup half-and-half
  • 1 -2
    tablespoon Dijon mustard
  • chives, chopped
  • 14
    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.