Serves 4
25 min
Mushroom and Herb Chicken
Recipe GLPR2cabc467eb2955
Tender chicken breasts simmered in a creamy mushroom and herb sauce, finished with fresh chives and served over buttered egg noodles. A comforting, restaurant-quality weeknight dinner ready in just 25 minutes.
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Ingredients
2 tablespoons butter, divided
4 boneless, skinless chicken breasts (about ½ inch thick)
1 can (10.5 oz) condensed cream of mushroom soup, undiluted
½ cup chicken broth
1 can (8 oz) mushroom stems and pieces, drained
1 teaspoon Dijon mustard
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon garlic salt
½ teaspoon lemon-pepper seasoning
¼ teaspoon salt
12 ounces egg noodles
2 teaspoons fresh chives, sliced
Directions
In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, drained mushrooms, Dijon mustard, garlic salt, lemon-pepper seasoning, dried rosemary, salt, and dried thyme. Set the sauce mixture aside.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts into the skillet. Sear for 3 to 4 minutes on each side until golden brown.
Pour the prepared mushroom sauce mixture over the browned chicken breasts. Increase heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part.
While the chicken simmers, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain the noodles in a colander and return them to the warm pot. Toss the noodles with the remaining 1 tablespoon of butter to coat evenly.
Divide the buttered egg noodles among four serving plates. Top each portion with a chicken breast and spoon the mushroom sauce generously over the top. Garnish with fresh sliced chives and serve immediately.
