Chicken And Noodles With Mushroom Sauce Recipes

CHICKEN MUSHROOM PASTA

Steps:

• In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
• In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
• Add white wine to the pan and let simmer until reduced by half.
• Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
• Add the cooked chicken back to the pan and cook for 30 more seconds.
• Stir in parsley and season to taste with salt and pepper.
• Serve over pasta.

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 ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

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.

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.

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 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.