Ingredients Meat & Poultry Chicken Chicken Breast Recipes Creamy Chicken and Mushrooms with Egg Noodles 5.0 (2) 2 Reviews By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on March 23, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce. 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 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 to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes. Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley. Johnny Miller Rate it Print