Chicken Breasts with Mushroom Sauce
Yield: 6 servings
6 (6-oz) skinless, boneless chicken breast halves; flattened to 1/4 inch thickness
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces morel mushrooms
4 ounces button mushrooms, thinly sliced
2 cups chicken broth
1/4 cup whipping cream
4 1/2 cups hot cooked egg noodles
1. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken breasts evenly with salt and pepper. Add 2 breast halves to pan and cook 3 minutes on each side, or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
|flattened chicken breasts halves|
|All cleaned up and ready to go|
3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture.
|close-up of the good-ness *drool*|
This was a recipe out of the May 2009 Cooking Light magazine (you can find it on their website too...and it has a pretty picture of a prepared dish on it!). Now, I just typed exactly what the recipe said. When I'm making this dish; however, I don't follow it exactly. I may use just 4 whole chicken breasts (cuz we can each eat at least 1 chicken breast by ourselves!), and if I have more mushrooms, I add more mushrooms! You can't let those puppies go to waste. =] Of course, if you don't have morels, you can use any other kind of mushrooms, but I'd suggest something with a meatier flavor/texture...like shitake. Play around with this recipe and see what you can come up with. Make it your own!