A dish that beautifully marries the comforting flavors of tender chicken, savory mushroom sauce, and rich creaminess, all served over egg noodles.
Ingredients
Scale:
1 pound Boneless, skinless chicken breasts
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Olive oil
1 medium Onion, diced
3 Garlic cloves, minced
8 ounces Mushrooms, sliced
2 cups Chicken broth
1 cup Sour cream
1 teaspoon Dried thyme
8 ounces Egg noodles
2 tablespoons Parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Then, add the minced garlic and cook for another minute until fragrant.
Stir in the sliced mushrooms and cook for about 5 minutes, allowing them to release their moisture and become tender. Season with thyme.
Pour in the chicken broth, stirring to combine, and bring to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
Meanwhile, cook the egg noodles in a separate pot according to package instructions. Drain and set aside.
Reduce the heat to low and stir in the sour cream until well combined. Slice the cooked chicken and return it to the skillet, allowing it to warm through for another 2-3 minutes.
Add the cooked egg noodles to the skillet, tossing to coat everything in that rich, creamy sauce. Serve hot, garnished with chopped parsley.
