Chicken Breasts With Mushroom Cream Sauce over Egg Noodles

Ingredients

• 2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 1 pinch crushed red pepper flakes
• 1 tablespoon canola oil
• 1 medium shallot or 1 small white onion, minced
• 2 teaspoons roasted garlic
• 1 cup thinly sliced shiitake mushroom caps or white button mushrooms
• 3 tablespoons dry vermouth or dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream (we used light cream)
• 2 tablespoons minced fresh chives (we used the scallions) or scallions, green parts only (we used the scallions)

Directions

1. 1

   Season chicken with pepper and salt on both sides.

2. 2

   Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.

3. 3

   Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.

4. 4

   Transfer to a plate and tent with foil to keep warm.

5. 5

   Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).

6. 6

   Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.

7. 7

   Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.

8. 8

   Pour in broth and cook until reduced by half, 1 to 2 minutes.

9. 9

   Stir in cream and chives (or scallions); return to a simmer.

10. 10

    Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

11. 11

    Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.