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Chicken with Buttered Noodles

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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.