Chicken with Buttered Noodles
Introduction
Chicken with Buttered Noodles is a heartwarming dish that brings comfort to every dinner table. With creamy mushrooms and tender chicken served over buttery noodles, it’s a meal that feels like a warm hug. This dish is not just tasty but also easy to prepare, making it perfect for a family dinner or to impress guests.
Why Make This Recipe
This recipe is all about the flavors coming together beautifully. The chicken is juicy, the sauce is rich, and the buttery noodles are absolutely delightful. It’s a great dish for busy weeknights or cozy weekends. Plus, everyone loves noodles, right? Your family will keep coming back for more!
How to Make Chicken with Buttered Noodles
Ingredients:
For the Chicken:
- 4 chicken breasts (cut into medallions)
- 1 cup mushrooms (sliced)
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley (for garnish)
For the Buttered Noodles:
- 8 ounces egg noodles
- 2 tbsp butter
- Salt to taste
Directions:
- Cook the noodles according to package instructions. Drain and return them to the pot. Add 2 tbsp of butter and salt to the noodles, mixing until well coated. Set aside.
- In a large skillet, melt 2 tbsp of butter over medium heat. Season chicken medallions with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes per side or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add sliced mushrooms and sauté until they are soft. Pour in the chicken broth and heavy cream, stirring to combine. Cook for about 5 minutes, allowing the sauce to thicken.
- Return the chicken to the skillet, coating it with the mushroom sauce. Simmer for an additional 2-3 minutes to heat through.
- Serve the chicken medallions on a bed of buttered noodles, drizzling any remaining mushroom sauce over the top. Garnish with fresh parsley if desired.
How to Serve Chicken with Buttered Noodles
Serve this dish hot! Place a generous amount of buttered noodles on a plate, top it with chicken, and pour on that delicious mushroom sauce. For an extra pop of color, sprinkle some fresh parsley on top. Enjoy it with a side of vegetables or a simple salad!
How to Store Chicken with Buttered Noodles
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or on the stove, adding a splash of broth to keep it moist.
Tips to Make Chicken with Buttered Noodles
- Make sure to use fresh mushrooms for a better flavor.
- You can adjust the creaminess by adding more or less heavy cream.
- Don’t skip the salt in the noodle water; it makes a big difference in taste!
Variation
You can easily customize this recipe! Try adding vegetables like spinach or peas for a pop of color and nutrition. You could also swap the chicken for shrimp or even make it vegetarian with tofu.
FAQs
Q: Can I use frozen chicken?
A: Yes, but make sure to thaw it completely before cooking to ensure even cooking.
Q: What can I serve with this dish?
A: A green salad or steamed vegetables make excellent sides to balance the meal.
Q: Can I prepare this in advance?
A: You can cook the chicken and sauce ahead of time and reheat them when ready to serve. Cook the noodles fresh for the best texture!
Chicken with Buttered Noodles
Ingredients
- For the Chicken:
- 4 chicken breasts cut into medallions
- 1 cup mushrooms sliced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
- For the Buttered Noodles:
- 8 ounces egg noodles
- 2 tbsp butter
- Salt to taste
Instructions
- Cook the noodles according to package instructions. Drain and return them to the pot. Add 2 tbsp of butter and salt to the noodles, mixing until well coated. Set aside.
- In a large skillet, melt 2 tbsp of butter over medium heat. Season chicken medallions with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes per side or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add sliced mushrooms and sauté until they are soft. Pour in the chicken broth and heavy cream, stirring to combine. Cook for about 5 minutes, allowing the sauce to thicken.
- Return the chicken to the skillet, coating it with the mushroom sauce. Simmer for an additional 2-3 minutes to heat through.
- Serve the chicken medallions on a bed of buttered noodles, drizzling any remaining mushroom sauce over the top. Garnish with fresh parsley if desired.