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creamy chicken noodles with mushrooms


creamy chicken noodles with mushrooms


How to prepare creamy hempers with mushrooms for


3 cups of fly noodles
For chicken:
2 tablespoons of salted butter
1/3 Tasse all -purpose flour, divided in 1/4 cup and 2 tablespoons
1/2 teaspoon kosher salt
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon garlic powder
Freshly ground pepper
For creamy wine mushroom sauce:
2 tablespoons salted butter
8 ounces baby bella mushrooms, cleaned and sliced ​​
1.5 tablespoons minced garlic 3-4 cloves
1 large shallot, finely chopped
2 cups chicken broth
1/2 cup dry white wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup heavy cream
1.5 teaspoons Dijon mustard



Cooking pasta:
Bring a large pot of plenty of salted water to the boil and cook the pasta according to the instructions on the package. Drain the noodles through a sieve and set aside.
Brown Chicken Schnitzel:
In a shallow bowl, combine 1/4 cup all-purpose flour, thyme leaves, garlic powder, kosher salt and a few grinds of fresh pepper. Pat the chicken cutlets dry with a paper towel and sprinkle each with the flour mixture until completely coated.Melt 2 tablespoons salted butter in a large skillet over medium-high heat. Add the chicken cutlets to the skillet and cook until cooked through and the internal temperature reaches 165°F, 3 to 5 minutes per side.
Remove the chicken from the pan and set aside.
Prepare creamy mushroom wine sauce:

Add the remaining 2 tablespoons of butter to the pan and melt. Add the sliced ​​baby bella mushrooms to the pan, brush with butter, and sauté until the mushrooms are tender and beginning to brown, about 4 to 6 minutes.Add the minced garlic and minced shallot and cook for another 2 minutes.
Sprinkle the mushroom mixture with the remaining 2 tablespoons all-purpose flour and stir until fully incorporated and paste-like. Pour in 1/2 cup of chicken broth followed by white wine. Stir until there are no lumps of flour, then add the remaining chicken broth and thyme sprigs. Bring the pan to a boil and simmer, stirring frequently, until slightly thickened, about 5 to 7 minutes.While the sauce is simmering, cut the chicken breasts into cubes or slices and set aside.

Add cream, Dijon mustard and salt and pepper to taste in the pan. Continue cooking over low heat until desired thickness is reached.


Reduce the heat to a minimum. Remove the thyme sprigs and add the cooked pasta and chicken to the pan.Stir and let heat for another minute or two until everything is warmed through. Remove the pan from the heat, garnish with parsley and enjoy!


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