Chicken And Mushrooms Over Noodles Food

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES

Steps:

• Cook the noodles in salted water according to package directions.
• While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
• Add the chicken, spreading it out in an even layer, and season with salt and pepper.
• Cook 3 minutes on each side.
• In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
• Cook until tender, stirring occasionally.
• Once the mushrooms have browned up, season them with salt and freshly ground pepper.
• Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
• Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
• While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
• Transfer chicken and the liquid to the skillet with the mushrooms.
• Stir to combine, and cook about 1 minute more, or until thick.
• Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
• To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES

Steps:

• Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
• Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
• Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
• Remove the chicken to a plate. Taste sauce and adjust seasoning.
• Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

CHICKEN AND NOODLES WITH MUSHROOM SAUCE

Steps:

• In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

CHICKEN AND MUSHROOMS OVER NOODLES

Steps:

• Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
• whisk eggs, milk, and oil in a bowl until well blended.
• Gradually pour egg mixture into the well in the flour while mixing with fingertips.
• Knead dough about 10 minutes or until it's elastic.
• Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
• Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
• Using knife, pizza cutter, etc.
• Cut noodles about 1/4- 1/2 inch wide.
• Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
• Drain noodles and rinse with cold water; set aside.
• Cut chicken into small pieces and brown in the melted butter over medium high heat.
• Add onion to chicken and cook covered for 5 minutes.
• Add mushrooms, water, salt, and paprika and mix well.
• Bring to a boil, reduce heat and cover.
• Allow to simmer 45 minutes.
• Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
• Add noodles and bring to a boil.
• Reduce heat and allow to simmer 5 minutes.
• Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
• **This is actually my lazy way.
• If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
• Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.

CREAMY MUSHROOM CHICKEN AND NOODLES

Steps:

• In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.

MUSHROOM CHICKEN NOODLES

Steps:

• Fill a large pot with water and cook on high heat.
• While bringing the water to boil, cut up the chicken breasts into 1 inch squares. The water should be boiling by the time you finish.
• Add the egg noodles into the pot to cook.
• In a medium non-stick skillet, heat the olive oil on high heat for 30 seconds.
• Sprinkle the garlic salt into the skillet.
• Carefully add the cut up chicken into the skillet. Stir the chicken around with a wooden spoon to be sure all the squares cook evenly.
• (Optional) You can add a cup of sliced mushrooms (baby portabella works best) and fry until tender.
• When the chicken starts to become golden brown on the sides, turn the heat to low.
• Pour the cream of mushroom over the chicken into the skillet, and stir until the mixture is heated all the way through.
• The noodles should be fully cooked by now, so turn of the heat under the pot. Drain of water.
• Turn off the heat on the skillet. Pour in the noodles and stir until everything is mixed together nicely.
• Serve and enjoy!

CHICKEN PAPRIKASH OVER NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
• Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
• Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
• Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
• Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
• Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
• Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
• Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
• Pour in broth and cook until reduced by half, 1 to 2 minutes.
• Stir in cream and chives (or scallions); return to a simmer.
• Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
• Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.