Creamy Garlic Chicken with Mushrooms and Noodles

🥘 Ingredients

• wide egg noodles 16 oz
• olive oil 1 tsp
• heavy cream 1 cup
• sour cream ½ cup
• Dijon mustard 2 tbsp
• whole grain mustard 1 tbsp
• salt
• pepper
• chicken breasts 4
• salt
• pepper
• baby bella mushrooms 8 oz
• shiitake mushrooms 4 oz
• garlic 5 cloves
• shallot 1
• flat-leaf parsley ¼ cup
• chives 2 tbsp
• vegetable oil 2 tbsp
• salt
• pepper
• chicken stock 1 cup
• salt
• pepper
• parmesan
• cornstarch

Cook the Noodles

1. 1

   Bring a large pot of salted water to a boil. Add wide egg noodles and cook until al dente. Drain, rinse, and transfer to a bowl. Drizzle with olive oil and toss to coat.

Prepare the Cream Base

1. 1

   In a bowl, whisk together heavy cream , sour cream , Dijon mustard , whole grain mustard , salt , and pepper . Chill until ready to use.

Prepare Ingredients

1. 1

   Preheat oven to 400°F. Pat chicken breasts dry and season with salt and pepper . Wipe the dirt from baby bella mushrooms and slice into thick slices. Remove and discard stems from shiitake mushrooms ; slice the caps. Peel and roughly chop garlic . Peel and slice shallot into thin rounds. Mince flat-leaf parsley and chives and keep together in a bowl.

Prepare the Chicken

1. 1

   In an oven-safe cast-iron skillet , heat vegetable oil over medium-high until very hot. Add the chicken and cook for 3-5 minutes per side until very well-browned. Transfer skillet to the oven and bake until an instant-read thermometer reads 165°F, 8-10 minutes longer. Remove from oven, transfer back to the stove, and move the chicken to a plate.

Cook the Mushrooms

1. 1

   Turn heat back to medium-high and add the mushrooms. Season with salt and pepper . Cook, stirring frequently, for 8-10 minutes until well browned. Add the shallot and garlic and cook an additional 2-3 minutes until softened and fragrant.

Prepare the Sauce

1. 1

   Add chicken stock to the skillet and scrape up any browned bits. Bring to a boil and cook for 5-6 minutes until slightly reduced. Add the cream base and whisk to incorporate. Stir in all but a pinch of the fresh herbs. Taste and season with salt and pepper . Reduce heat to low, add a pinch of parmesan and a dash of cornstarch ; simmer for 10 minutes to thicken.

Finish the Dish

1. 1

   Add the noodles and toss to coat. Cook for 1-2 minutes more to warm the noodles through.

To Serve

1. 1

   Slice the chicken breasts on an angle. Divide noodles and mushrooms between bowls, arrange sliced chicken on top, and garnish with the reserved herbs.