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need a dinner idea for tonight? make creamy garlic chicken and mushrooms 🍄🟫 💕 recipe below 👇
16 oz wide egg noodles
1 tsp extra virgin olive oil
1 cup heavy cream
2 tbsp sour cream
1 tbsp Dijon mustard
2 tsp whole grain mustard
Salt and pepper to taste
4 boneless skinless chicken breasts
2 tbsp vegetable oil
8 oz mushrooms sliced
4 cloves garlic peeled and roughly chopped
1 shallot peeled and sliced into rounds
1 cup chicken stock
¼ cup loosely packed flat-leaf parsley minced
2 tbsp fresh chives minced
Preheat the oven to 400ºF.
Bring a large pot of salted water to a boil. Once boiling, add egg noodles and cook until al dente. Drain and rinse and transfer to a bowl. Drizzle with 1 tsp extra virgin olive oil and toss to coat.
In a bowl, combine heavy cream, sour cream, mustards, and salt and pepper and whisk to combine. Refrigerate until needed.
Pat chicken dry and season with salt and pepper.
In an oven-safe skillet, heat 2 tbsp vegetable oil on medium-high until very hot. Add chicken and cook for 3-5 mins per side until well-browned.
Transfer to oven and bake until an instant-read thermometer reaches 165ºF, about 10 mins longer (depends on thickness of breasts). Remove skillet from oven and transfer back to the stove. Transfer chicken breasts to a plate and keep warm.
Turn heat on the skillet to medium-high and add the mushrooms. Add salt and pepper. Cook, stirring frequently, for 8-10 mins until well browned. Add shallot and garlic and cook 2-3 mins until softened and fragrant.
Add chicken stock to skillet. Bring to a boil and cook for 5-6 mins until reduced slightly. Add cream base and whisk to incorporate. Add all but a pinch of the fresh herbs and stir to combine. Add salt and pepper. Reduce heat to low and simmer 10 mins until thickened.
After sauce has simmered, add noodles and toss to coat and cook for 1-2 mins more to warm them.
Slice chicken breasts on an angle and divide noodles and mushrooms between bowls. Arrange sliced chicken on top and serve with the reserved herbs. Enjoy!
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