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Chicken with Buttered Noodles

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Chicken with Buttered Noodles is a comforting and classic dinner featuring juicy chicken breasts in a creamy mushroom sauce, served over buttery egg noodles. It’s rich, cozy, and easy enough for a weeknight meal.

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 8 ounces egg noodles
  • 2 tablespoons chopped parsley (for garnish)

Instructions

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and keep warm.
  3. Add remaining butter and mushrooms to the skillet. Sauté until golden, then add garlic and cook for 1 minute more.
  4. Pour in chicken broth, heavy cream, and Dijon mustard. Scrape up any browned bits and let the sauce simmer until slightly thickened.
  5. Meanwhile, cook egg noodles according to package instructions. Drain and toss with butter.
  6. Return chicken to the skillet and spoon sauce over top. Warm through for 2–3 minutes.
  7. Serve chicken and mushroom sauce over buttered noodles. Garnish with parsley.

Notes

  • Add a splash of white wine to the sauce for added depth.
  • Swap egg noodles with fettuccine or pappardelle if desired.
  • Use half-and-half for a lighter sauce alternative.
  • Add spinach or peas near the end of cooking for extra veggies.
  • Store leftovers for up to 3 days and reheat with a splash of broth or cream.

Nutrition

Find it online: https://recipesbyliza.com/chicken-with-buttered-noodles/