Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
6 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces morel mushrooms
4 ounces button mushrooms, thinly sliced
2 cups fat-free, less-sodium chicken broth
1/4 cup whipping cream
4 1/2 cups hot cooked egg noodles
Fresh flat-leaf parsley sprigs (optional)
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.
Looking for morel mushrooms and found them for little under $ 11 on sale for a tiny packet. While the rest of the recipe ingredients are inexpensive both my husband and i agreed we could splurge a bit on these mushrooms. Well, made the dish tonight and i'm not impressed. As previous posts said, this is kind of "blah", yes, the morels add flavor but to make this really an outstanding recipe i would have to add quite a bit of these priced morels.
I don't think this recipe will be in my favorite binder.
Like other reviewers, I had a hard time finding Morel mushrooms. I found a small bag of dried, but they were $20!! So, I made the recipe with baby portobellas and shiitake...it was bland. I think it would have made a world of difference to use morels, but if I am going to pay for morels, I want to put them in an outstanding dish and while I think the recipe has potential, it is just not going to make it to the outstanding category without major changes. I decided to give this recipe only 2 stars...blah!
We thought this was amazing! I made twice as much sauce, added a little corn starch as suggested, and used only morel mushrooms. I don't think this would be as good without the morels as they are so flavorful. We will definately make this again.
3.5 stars. I have made this twice so far and my husband loves it. Both times I made it with Criminis and/or Baby Bellas. The trick to the sauce is to really let the stock reduce at least half and then to let it simmer with the cream until it thickens. If you aren't patient enough, thicken it with cornstarch. We found it to be very flavorful especially considering how few ingrediants it has. This is now in my regular dinner rotation.
I found morels were too expensive as well. So I made with cemini and shitake.
I think opening a can of Campbells cream of mushroom soup and putting it over chicken would be better than this recipe. It was tasteless.
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