Categories: Meals

Ingredients

• 6 oz. uncooked whole-wheat egg noodles
• 1 tbsp. olive oil
• 1 lb. chicken breast cutlets
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 1/2 cups milk, divided
• 1 1/2 tbsp. all-purpose flour
• 2 cups chopped carrots
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 tbsp. chopped fresh thyme
• 4 garlic cloves, chopped
• 8 oz. pkg. cremini mushrooms, quartered
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1 1/2 tbsp. unsalted butter
• 2 tbsp. chopped fresh parsley

Directions

1. Cook noodles as directed; drain.

2. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

3. Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 tsp salt, remaining 1/4 tsp pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.

4. Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 tsp salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.

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