Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp olive oil (divided)
  • 1 lb. boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1 tsp kosher salt (divided)
  • 3/4 Tsp black pepper (divided)
  • 2 1/2 cups reduced sodium chicken stock (divided)
  • 1 Tbsp all purpose flour
  • 12 oz baby Bella mushrooms (sliced)
  • 3-4 cloves garlic (minced)
  • 1/4 Tsp dried thyme
  • 1/2 cup dry white wine
  • 6 oz uncooked extra wide egg noodles
  • 1/3 cup sour cream
  • 1 Tsp dijon mustard
  • chopped fresh parsley (for garnish)
  • extra black pepper (for garnish)

Instruction

  • In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
  • To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
  • Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn.
  • Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
  • Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking.
  • Pour in chicken stock/flour mixture, stir and cook 1 minute.
  • Turn off the heat. Add in cooked chicken, sour cream and mustard.
  • Sprinkle with chopped parsley and serve.