Description
This Chicken with Buttered Noodles recipe is a comforting and flavorful dish perfect for any occasion. Tender chicken medallions are served with a creamy mushroom sauce, and paired with soft buttered noodles. The combination of savory chicken, rich mushrooms, and buttery noodles creates a satisfying meal that is simple to prepare and sure to please the whole family. Ideal for busy weeknights or a cozy dinner with loved ones.
Ingredients
Scale
For the Chicken and Sauce:
- 1 lb chicken breasts, sliced into medallions
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme or rosemary (optional)
- Fresh parsley, chopped (for garnish)
For the Buttered Noodles:
- 8 oz egg noodles
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Cook the Noodles:
Bring a pot of salted water to a boil. Add the egg noodles and cook until tender, about 8-10 minutes. Drain the noodles and toss with butter, salt, and pepper. Set aside and keep warm. - Prepare the Chicken:
Season the chicken medallions with salt and pepper. Heat olive oil over medium-high heat in a large skillet. Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. - Make the Mushroom Sauce:
In the same skillet, melt butter. Add the mushrooms and diced onions, cooking until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. - Create the Sauce:
Pour in the chicken broth, scraping up any browned bits from the pan for extra flavor. Let the broth simmer for 2-3 minutes. Stir in the heavy cream and thyme or rosemary (if using). Allow the sauce to simmer until it thickens slightly. - Finish the Chicken:
Return the chicken to the skillet and simmer in the sauce for an additional 5 minutes, or until the chicken is fully cooked through. - Serve:
Spoon the buttered noodles onto plates and top with the chicken medallions and mushroom sauce. Garnish with fresh parsley for a burst of color and freshness. Serve immediately and enjoy!
Notes
- Herb Substitution: If you don’t have thyme or rosemary, feel free to use other herbs like basil or oregano for a different flavor.
- Chicken Alternatives: You can substitute chicken breasts with chicken thighs for a juicier option.
- Mushroom Variety: Use other types of mushrooms, like cremini or portobello, for a richer flavor.
- Cream Alternatives: To reduce the richness, you can substitute the heavy cream with half-and-half or whole milk.
- Make-Ahead: You can prepare the mushroom sauce and chicken in advance and store it in the fridge for up to 2 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25mg
- Cholesterol: 95mg