Chicken with Buttered Noodles
Ingredients
4 boneless, skinless chicken breasts, seared evenly
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
250 g mushrooms, sliced
1 cup chicken stock
1 cup cream
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
345 g cooked, buttered pasta
Fresh parsley, chopped for garnish
Grated Parmesan cheese for garnish
Chicken with Buttered Noodles
Directions
Chicken breast Season with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 to 5 minutes per side. Remove chicken from pan and set aside.
Melt the butter in the same frying pan over medium heat. Add mushrooms and cook until browned and beginning to release juices, about 5 minutes.
Add the garlic, thyme, and oregano and sauté for another 1 to 2 minutes, until fragrant.
Pour in the chicken broth, deglaze the skillet, and scrape up any browned bits. Bring to a boil, reduce liquid by half, and simmer for about 5 minutes.
Add the cream, stir and bring to a simmer again. Simmer until the sauce thickens slightly, about 3 to 4 minutes.
Return the chicken to the pot and warm in the sauce.
Serve the chicken over buttered noodles and garnish with fresh parsley and grated Parmesan.