Description
A comforting dish featuring tender chicken, sautéed mushrooms, and egg noodles in a creamy sauce.
Ingredients
Scale
- 10 ounces dry egg noodles
- 4 tablespoons unsalted butter (½ stick, divided)
- 1½ pounds boneless, skinless chicken breasts (cubed)
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 2 yellow onion (diced)
- 10 ounces cremini mushrooms (sliced)
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅔ cup sour cream (room temperature)
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the egg noodles according to the package directions. Drain and set aside.
- While the noodles cook, melt 2 tablespoons of butter in a skillet set over medium-high heat.
- Add the chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside.
- Melt the remaining butter in the same skillet. Sauté the onion until translucent, about 5 minutes. Add the mushrooms and cook until softened, about 5-7 minutes.
- Add the flour and cook for 1-2 minutes, stirring constantly, until it no longer smells raw.
- Add the broth, scraping up any brown bits from the bottom of the pan.
- Stir in the sour cream, mustard, cooked chicken, and remaining salt and pepper. Simmer for 5 minutes until thickened.
- Stir in parsley and serve over noodles.
Notes
- Ensure the sour cream is at room temperature for better mixing.
- This dish can be garnished with additional parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg