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Creamy Mushroom Chicken and Noodles

 Creamy Mushroom Chicken and Noodles
Change up for usual chicken dinner with a creamy mushroom sauce on top of it. The tarragon adds a wonderful flavor which make it one of the most requested dinner in my household.—Pat Marken, Hansville, Washington
4-6 ServingsPrep: 50 min. Bake: 20 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 cup butter, cubed
  • 3/4 pound fresh mushrooms, sliced
  • 1/2 cup heavy whipping cream, divided
  • 3/4 to 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 2 egg yolks
  • Hot cooked noodles

Directions

  • In a skillet, cook chicken in butter over medium-low heat for 40
  • minutes. Transfer chicken to a 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 350° for 20 minutes, or until juices run
  • clear. Meanwhile, in the same skillet, saute mushrooms for 15
  • minutes or until golden brown. Add 1/4 cup cream, tarragon and salt.
  • Bring just to a boil; reduce heat to medium-low.
  • In a small bowl, whisk egg yolks and remaining cream; whisk into
  • mushroom mixture. Stir constantly until slightly thickened (do not
  • boil). Serve chicken and cream sauce over noodles. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 483 calories,

2 of 2

Creamy Mushroom Chicken and Noodles (continued)

Nutritional Facts: 38 g fat (18 g saturated fat), 227 mg cholesterol, 438 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.