Chicken - Creamy Chicken and Mushrooms
Amy
Cooking Light
ingredients
- 2 cups egg noodles, cooked
- 1 lb chicken breasts, boneless, skinless, cubed
- 1 teas olive oil
- 1/2 cup shallots, chopped
- 8-oz pkg mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup milk
- 2 teas flour
- 1/3 cup Alouette cheese
- 2 tbsp fresh parsley, chopped
- 1/4 teas black pepper
directions
- 1
In a large skillet over medium-high heat, cook chicken for about 4 minutes, or until golden brown. Remove chicken from pan; set aside.
- 2
Heat oil in skillet and add shallots; sauté for 1 minute. Add mushrooms and cook an additional 4 minutes. Add wine and cook until liquid is almost all evaporated.
- 3
Combine milk and flour in a small bowl, whisk well to remove lumps. Add milk mixture to pan and cook for 3 minutes, or until slightly thick. Add chicken, cheese, parsley and pepper; reduce heat and cook for 3 minutes or until heated through. Serve over cooked noodles.
Source: Amy
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