Friday, December 14

Mushroom Chicken & Buttered Egg Noodles

Winter weather is in full effect, and most nights I can't wait to change into my flannel pajamas, cozy up with my fiance, and enjoy a hot meal. This recipe is just the type of warm, comforting food I crave but it doesn't require any low and slow cooking. Sliced chicken and mushrooms get bathed in a quick, light gravy (adapted from this recipe) that's full of deep umami flavors. I like to serve it over buttered egg noodles - always a comfort food for me - so that they absorb some of the sauce.

Mushroom Chicken & Buttered Egg Noodles:
  • Microwave 1 c. chicken broth until warm, then add in 8 dried porcini mushroom pieces. Let sit for at least 20 minutes.
  • Heat 1 tbsp. canola oil in a large skillet over high heat and add in 2 boneless skinless chicken breasts.*
  • Season chicken with salt and pepper and cook for 4-5 minutes per side, or until golden.
  • Transfer chicken to a sheet pan and place in a 375F for 10-15 minutes, or until cooked through.
  • Meanwhile, add a little more oil to the skillet and toss in 6 oz. sliced mushrooms.**
  • Season mushrooms with salt and pepper and cook for 3-4 minutes, or until soft and starting to caramelize.
  • Remove mushrooms from the pan and set aside, and lower the heat to medium-low.
  • Add 1 1/2 tbsp. of butter and 1 minced shallot to the pan.
  • Cook for 1-2 minutes, or until softened, then add in 1 1/2 tbsp. flour and stir until thickened, about a minute.
  • Remove the porcini mushrooms from the stock and finely chop, then strain the liquid to remove any grit.
  • Pour the strained stock into the pan with the shallots and stir to avoid any lumps.
  • Add in 1/4 c. heavy cream, 2 tbsp. soy sauce, a splash of Sherry, and 1 tbsp. fresh thyme leaves.
  • Cook for another minute, then check for seasoning and adjust if necessary.
  • Slice the chicken and add to the gravy, along with the dried and fresh mushrooms.
  • Let chicken and mushrooms simmer for a few minutes to absorb flavors.
  • Toss 2 c. cooked egg noodles with a pat of butter and season with salt.
  • Divide noodles onto plates, then top with the chicken, mushrooms, and gravy.
  • Sprinkle with fresh chopped parsley, if desired.

Serves two - three
*About 6 oz. each.
**I used cremini mushrooms.