Creamy Mushroom Sauce with Chicken and Egg Noodles

Creamy Mushroom Sauce with Chicken and Egg Noodles

Is there anything better than mushroom sauce....I mean homemade thick and creamy mushroom sauce. Not that stuff in the can.  And there's nothing that goes together better with mushroom sauce than chicken! Moist and tender bites of chicken in a creamy sauce over a tender bed of egg noodles!  I guess what I'm trying to say here is that this recipe is delicious!  You should definitely put this on your must make ASAP list!  

Creamy Mushroom Sauce with Chicken and Egg Noodles

2 large boneless skinless chicken breasts 

3 tablespoons butter 

1 tablespoons olive oil

1 small onion chopped

3 garlic cloves chopped

8 oz cremini or portabella mushrooms chopped

1/2 cup white wine or chicken stock

1/2 cup heavy cream

1 tablespoon fresh parsley chopped

1 package uncooked egg noodles

salt & pepper to taste

Parmesan cheese for serving

Pat chicken dry with paper towels and dredge lightly in flour. Season the chicken breasts on both sides with salt and pepper. Add 2 tablespoons of the butter and all of the olive oil to large skillet over medium high heat.

Fry breasts about 5 minutes on each side until light and crispy and cooked through. Remove chicken breasts from skillet to a plate and cover with foil until ready to use.

Melt the remaining butter in the same skillet and sauté the onion until soft. Add the garlic and sauté another minute. Add the mushrooms and cook until soft. Season well with salt and pepper.

Add the wine or chicken stock and the heavy cream and simmer for 5 minutes until sauce begins to thicken. Next, then add the parsley and check the seasoning again.  Add more salt and pepper as needed.  Cover and simmer until Pasta is ready.

Make pasta as directed on package.  Drain well and add it to the mushroom sauce, tossing well to coat.  Slice or chop chicken breasts and add to pasta.  Sprinkle with Parmesan cheese and serve hot.

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