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Chicken and Mushroom Skillet with Egg Noodles

Author: Milisa

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • 2 garlic cloves minced
  • 1 teaspoon salt divided use
  • 8 oz white mushrooms cleaned and sliced
  • 1 ½ cups chicken broth
  • ½ cup plain Greek yogurt
  • ½ cup whole milk
  • 2 tablespoons cornstarch
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme
  • 12 oz No Yolks Egg Noodles cooked and drained

Instructions

  • Add olive oil to a large skillet and place over medium-high heat. Add chicken and season with ½ teaspoon salt. Cook about 5 minutes, stirring occasionally. Add minced garlic and continue to cook until chicken starts to brown about 4 minutes.
  • Add mushrooms and continue to cook, stirring occasionally until chicken is lightly browned and mushrooms become soft, about 5 minutes.
  • Add chicken broth and Greek yogurt and lower to simmer.
  • Mix milk and cornstarch together and add to chicken mixture. Add Worcestershire, Dijon mustard and fresh thyme. Cook for 20 minutes or until sauce has thickened.
  • Serve over egg noodles.