[Recipe] Chicken and Mushroom Egg Noodles

This was soooooo good! It’s rare I find a recipe that everyone likes. Both the older boys, the hubby and I really loved this. I piled all the mushrooms on DH’s plate as the rest of us are anti-fungi, but it was delish! I served with a side of steamed peas. I also used low sodium chicken stock to make this healthier. This only took about 30 min start to finish! Super quick!!

Recipe: Chicken and Mushroom with Egg Noodles


  • 8 ounces egg noodles
    3 boneless, skinless chicken breasts
    2 tablespoons all purpose flour, divided
    coarse salt and freshly ground pepper, to taste
    2 tablespoons olive oil, divided
    1 tablespoon garlic, minced
    1/2 teaspoon Italian seasoning
    8 ounces sliced button mushrooms
    1 cup pearl onions
    1/2 cup white wine
    1/2 cup chicken broth


  1. [1] Cook noodles in a large pot of boiling, salted water until cooked through but still firm to the bite. Drain and return to pot.

    [2] Cut chicken into 1-inch pieces. Place chicken pieces in a bowl or shallow dish. Combine half the flour with salt and pepper; sprinkle seasoned flour over chicken and toss to coat.

    [3] In a large nonstick skillet over medium high, heat half of the oil. Add chicken pieces and saute until browned, about 4 minutes. If necessary, work in batches. Transfer chicken to plate.

    [4] Add remaining oil to pan. Add garlic, Italian seasoning, and mushrooms & pearl onions and sauté until liquid evaporates and mushrooms darken, about 3 minutes. Add white wine, stirring to loosen browned bits; cook 1 minute. Stir in remaining flour; cook, stirring constantly, another minute. Add broth and continue to cook, stirring frequently, until sauce is slightly thick, 1 to 2 minutes.

    [5] Return chicken to pan. Cover and simmer until chicken is cooked through, 2-3 minutes. Stir in noodles and cook just until heated through.

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Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), a puppy and a tortoise. I knit, I get crafty, I tweet.



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