Chicken with Buttered Noodles
Savor tender chicken medallions smothered in a rich mushroom sauce, served over buttery noodles for a comforting, hearty meal.

Ingredients:

For the Chicken and Sauce:

1 lb chicken breasts, sliced into medallions
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 tsp dried thyme or rosemary (optional)
Fresh parsley, chopped (for garnish)
For the Buttered Noodles:
8 oz egg noodles
2 tbsp butter
Salt and pepper, to tast

Directions:

Cook the Noodles:

Bring a pot of salted water to a boil, add egg noodles, and cook until tender. Drain and toss with butter, salt, and pepper. Set aside and keep warm.
Prepare the Chicken:

Season chicken medallions with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken, cooking until golden brown on each side (about 3-4 minutes per side). Remove chicken from skillet and set aside.
Make the Mushroom Sauce:

In the same skillet, melt butter. Add mushrooms and onions, cooking until softened (about 5 minutes). Add garlic and cook until fragrant, about 1 minute.
Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2-3 minutes, then stir in heavy cream and thyme or rosemary if using. Let the sauce simmer until slightly thickened.
Return the chicken to the skillet and let it simmer in the sauce for another 5 minutes, or until cooked through.
Serve: Spoon buttered noodles onto plates and top with chicken medallions and mushroom sauce. Garnish with fresh parsley.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4