Creamy Chicken and Mushrooms With Egg Noodles

• servings: 4 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

4 small boneless, skinless chicken-breast halves (about 1 ¼ pounds total), pounded ½ inch thick

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

10 ounces button mushrooms, trimmed and thinly sliced (4 cups)

2 shallots, thinly sliced (1 cup)

4 teaspoons Dijon mustard

2 ½ cups low-sodium chicken broth

4 ½ ounces medium or broad curly egg noodles (about 2 ½ cups)

3 ounces cream cheese (⅔ cup), room temperature

Fresh parsley leaves, for serving (optional)

Directions

Sauté chicken: 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 and cook: Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes.

Add shallots and cook: Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.

Add mustard, broth, and noodles, and cook: Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes.

Add cream cheese: Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes.

Return chicken to pan and heat through: Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.