Sound off, 1, 2! Chickanoff, 3, 4! Chickanoff, 1, 2, 3, 4! Once you reach the end of this description, you’ll be marching right into the kitchen to make this creamy, savory chicken and noodle dish. Tastebud trumpets will sound when they experience the buttery egg noodles drenched in this herby, tangy sauce. The perfectly seared, juicy chicken and crunchy cooked veggies will have you naming these tastes first lieutenant over all other recipes! Now get to moving–left, left, left, right, left. We salute you and your deliciousness, Chickanoff!
Ingredients
- 1 (12-ounce) package egg noodles
- 2 tablespoons butter
- 1 tablespoon vegetable oil, divided
- 1 pound chicken breasts, boneless, skinless, and cut into 1-inch pieces
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound baby bella mushrooms, thinly sliced
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary or thyme leaves, chopped
- 4 cups low-sodium chicken broth, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons sour cream, plus more for serving
- 2 tablespoons parsley, freshly chopped
Directions
Step 1 –Prepare the egg noodles to al dente according to the package directions.
Step 2 –Toss the cooked egg noodles with the butter while still hot.
Step 3 –Heat the vegetable oil over medium heat in a large skillet.
Step 4 –While the oil is heating, season the chicken on both sides with salt and pepper.
Step 5 –Add the chicken to the heated oil and sear until its internal temperature is 145 degrees F and it’s golden on all sides, about 8-10 minutes.
Step 6 –Transfer the seared chicken to a large bowl.
Step 7 –In the same skillet, add 1 tablespoon of the olive oil.
Step 8 –Add the mushrooms to the oil and cook until tender and golden, about 8-10 minutes.
Step 9 –Transfer the cooked mushrooms to the same bowl as the chicken.
Step 10 –Add the remaining olive oil to the skillet and the onion and cook until softened, about 6 minutes.
Step 11 –Add the garlic and the rosemary to the onions and cook until fragrant, about 2 minutes.
Step 12 –Stir 3 cups of the broth, the mustard, and the Worcestershire sauce into the veggies and bring to a simmer.
Step 13 –In a small bowl, whisk together the cornstarch and the remaining broth.
Step 14 –Stir the cornstarch mixture and the reserved chicken and mushrooms into the veggie mixture and continue to simmer until thickened, about 10-12 minutes.
Step 15 –Transfer the mixture away from the heat.
Step 16 –Stir the sour cream into the mixture and season with the salt and the pepper.
Step 17 –Divide the egg noodles between 4 plates, spoon over with the chicken mixture, and garnish with the remaining sour cream and the parsley.
Step 18 –Serve.
