New For You

But not so much for our family. This is a Rachael Ray recipe I got probably 3 years ago from her talk show. I have adapted it a little bit from the original recipe and sometimes I even make it will thinly sliced steak, but the method is always the same. The creamy texture and the deep flavors are amazing it's hard to believe it can be ready in about 30 minutes. It's also one of those meals that while a side dish might be nice, it's not really necessary. It is so filling and satisfying as the "one pot meal" it is, we're always full w/o anything else :)

Buttered Chive Egg Noodles with Chicken & Mushrooms

3-4 chicken breasts
1 lb. mushrooms, sliced
2 cloves garlic, minced
3 TBS butter, divided
2 TBS olive oil, plus more for roasting chicken
20 chives, chopped
1/2 c. heavy cream
1 1/2 c. chicken broth
1 TBS flour
1 lb egg noodles
salt and pepper

Rub chicken breasts w/ olive oil, salt & pepper. Roast in a 400º oven for about 30 minutes, cool and diced into bite sized pieces.

Cook egg noodles according to package directions. Meanwhile, in large skillet heat 2 TBS olive oil on medium heat. Add mushrooms and garlic and cook until brown, about 5 minutes. Add salt and pepper. Put mushrooms to side of skillet and melt 1 TBS butter in center. Add flour and cook 1 minute. Whisk in chicken broth and cream. Bring to a boil and then simmer for about 15 minutes until slightly thickened. W/ about 5 minutes left of simmering, add in chicken and heat through. Drain egg noodles and return to hot pan. Add 2 TBS butter, chives, and mix well. Mix chicken and mushroom sauce w/ egg noodles carefully.