Monday, March 23, 2009


This is comfort food -- the way to a man's heart. Actually, this could be the way to a woman's heart also. If you want to use exotic mushrooms, this dish could be even better. I used cremini, which have a bit more flavor than plain white mushrooms. Guy thinks he doesn't like cremini mushrooms, but in a dish like this, he can't tell, so I just keep mum and smile while he raves about how good it is. This dish easily serves 4. Don't even think about halving it, because you'll want the leftovers for another meal. This is so so good.

Chicken & Mushrooms Over Parslied Noodles
Source: Judy's Kitchen
Rating: 9.5 out of 10

1 Tbsp. sea salt, divided use
1 lb. curly noodles, with or without egg
1 stick (8 Tbsp.) Smart Balance buttery spread, divided use
1/2 cup chopped fresh parsley
1/2 tsp. black pepper
1/4 tsp. ground red pepper (or cayenne)
1/2 tsp. smoked paprika
1 cup all-purpose flour, divided use
1/4 cup cold water
4 boneless, skinless chicken breasts, sliced in half and pounded to make 8 cutlets
1 pkg. (8 oz.) cremini mushrooms (or other mushroom of choice), sliced
1 large shallot, diced
1 large garlic clove, grated
1-1/4 cups dry white wine, drinking quality
1 cup low-sodium chicken broth + more if needed to thin gravy
1 Tbsp. lemon juice

Fill a large stock pot with water and 1-1/2 tsp. sea salt, and place over high heat. When water boils, add noodles and cook per package directions. Drain noodles and toss with 3 Tbsp. SB and 1/2 cup chopped parsley. Cover and keep warm.

While pasta water is heating,combine 1 tsp. salt, pepper, ground red pepper, paprika and 1/2 cup flour in a paper plate. In a medium bowl, add water. Wet chicken in water and then dredge in the flour mixture.

In large saute pan over medium-high heat, melt 3 Tbsp. SB and saute chicken breasts, about 4 minutes on each side; remove to a plate; keep warm. Reduce heat; add 2 Tbsp. SB, mushrooms and shallots to pan and saute about 5 minutes, till veggies are beginning to brown; add garlic, saute for an additional 30 seconds; stir in remaining 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper and mix till pasty. Add wine, raise heat, let it bubble up while you continue to stir, scraping up any browned bits. Add chicken stock and lemon juice and cook for an additional 3-4 minutes, till mixture is of desired gravy consistency (add more stock if needed). Put chicken back in pan, reduce heat, cover and simmer while pasta cooks. Taste to adjust seasonings, adding more salt and pepper if needed.

Serve chicken breasts over noodles, accompanied by a fresh green salad. Yield: 4-6 servings


Donna-FFW said...

This easily made its way into my heart. It looks absolutely delicious. Your picture has mereallly wanting a plate full!

Barbara Bakes said...

This looks like something my husband would love!

Lynda said...

This looks so good, Judy! I make something similar and it's one of my husbands favorites.I love mushrooms with chicken!

Debbie said...

I am going to make this soon. I have mushrooms I need to use before they go bad and this dish looks great. Thank you Judy!!!

Judy said...

Donna - I wanted to make His Hotness' chicken and mushrooms, but didn't have any prosciutto. Too lazy to go get some. I will be making it though.

Elyse said...

Yum! This looks totally delicious. I'm pretty sure I wooed Todd with my food (although he did show up about an hour late to the first dinner I cooked for him), and I will continue to get to his heart through his stomach, especially with killer dishes like this one!

Talita said...

The chicken with noodles sounds delicious! Perfect dish!

My Carolina Kitchen said...

Your chicken and mushrooms sound delicious. It's currently rainy in the mountains and this recipe would be perfect to cheer us up.