When I planned this meal, I had originally intended to make Chicken Marsala. But like a blank canvas, the original project turned into something else. Due to a lack of wine and a few other ingredients, I just decided to wing it and see what I ended up with.IMG_0317

Ingredients: (serves 4)

8 oz sliced mushrooms

1 tsp butter

1 can of condensed cream of mushroom

1/2 cup of chicken stock (or milk if you want it creamy)

4 chicken breasts (.5 inches thick)

salt and pepper

1 lb of egg noodlesIMG_0319

In a large skillet, melt the butter over a medium-high heat and add mushrooms once the butter is melted. Sautee the mushrooms until they are soft- about 7 minutes. Add the cream of mushroom to the pan and stir to loosen up the thick sauce. Allow the sauce to heat up for about 1-2 minutes and slowly add in the chicken broth. Stir constantly. Once the sauce is well combined, bring to a simmer and keep over a low flame. IMG_0320

While the sauce simmers, season with salt and pepper and then pan fry the chicken breasts. Pan fry over a medium-high heat for 4 minutes on each side. When the chicken is no longer pink in the center, add chicken to the mushroom sauce. Let simmer for about 10 minutes, covered. IMG_0322

Prepare the egg noodles until al dente.

When egg noodles are done, serve and top with chicken and mushroom sauce. IMG_0324With the holidays approaching, my family and I are revisiting some holiday traditions. Its nice to create some nostalgia these days- this is probably not the best dish in my repertoire, but its still good.

 

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