Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles
Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles is a classic comfort dish that brings together tender, juicy chicken medallions and a rich, creamy sauce, paired with buttery egg noodles for a complete, satisfying meal. This recipe is perfect for busy weeknights or cozy weekends, offering a restaurant-quality experience right in your kitchen. The dish has earthy flavors from mushrooms, a hint of garlic, and a creamy broth that elevates the simple ingredients into a delicious, comforting meal that’s as easy to make as it is enjoyable to eat.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tablespoon of flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces noodles cooked and buttered
- Fresh parsley chopped for garnish
- Grated Parmesan cheese for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes. Add flour, garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes. Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
- Return the chicken to the skillet and warm through in the sauce. Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.
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