Tender Chicken Medallions in Mushroom Cream Sauce over Buttery Noodles Recipe
Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles is a comforting American main course featuring juicy, seared chicken breasts served in a creamy, flavorful mushroom sauce. The earthy mushrooms and aromatic herbs combine with a velvety broth to create an indulgent sauce that perfectly complements buttery egg noodles. Ideal for weeknight dinners or cozy meals, this recipe offers a satisfying restaurant-quality experience with straightforward cooking steps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- Salt, to taste
- Black pepper, to taste
- Chicken breasts
Sauce Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Serving
- 12 ounces cooked egg noodles, buttered
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Season Chicken: Season the chicken breasts evenly with salt and black pepper to enhance their flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, approximately 4-5 minutes per side. Remove the chicken and set aside.
- Cook Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, allowing them to brown and release their juices.
- Add Aromatics and Flour: Stir in the flour, minced garlic, dried thyme, and dried oregano. Cook for an additional 1-2 minutes until fragrant, which helps thicken the sauce and incorporate the flavors.
- Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes, concentrating the flavors.
- Finish Sauce: Stir in the heavy cream and simmer again for 3-4 minutes until the sauce thickens slightly to a creamy consistency.
- Reheat Chicken: Return the chicken breasts to the skillet, warming them through in the mushroom sauce so they absorb the flavors.
- Serve: Plate the buttered egg noodles and top with the chicken medallions and mushroom sauce. Garnish with freshly chopped parsley and grated Parmesan cheese for added color and flavor.
Notes
- Use a cast-iron skillet if available to enhance browning and for stovetop-to-table service.
- Ensure the mushrooms are well browned for maximum flavor depth in the sauce.
- Adjust seasoning with salt and pepper at the end as needed.
- Butter the noodles just before serving to prevent clumping and add richness.
- Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated.
Keywords: Chicken medallions, mushroom sauce, buttered noodles, creamy chicken recipe, stovetop chicken dish, easy weeknight dinner