Oxmoor House
Prep Time
17 Mins
Cook Time
16 Mins
4 servings (serving size: 4 ounces chicken and 1/3 cup sauce)

Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal.

How to Make It

Step 1

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.

Step 2

Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 4

Combine broth and next 6 ingredients in a small bowl.

Step 5

Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

Simple and relatively quick

March 15, 2015
I added quartered artichoke hearts, onion and capers... and used fresh garlic... darn good on linguine....

kedenv's Review

September 04, 2013
Good recipe. The whole family enjoyed it!

NancyEddins's Review

June 09, 2013
I followed this recipe exactly but used the mushrooms I had on hand (Portabello) and it is very delicious!!!!! The next time I make this, and there will be many, I will double the portion of the sauce to go over rice or noodles. This recipe was easy to follow and make. What I like is it is low in calories but you wouldn't know it. Nancy Arvada Colorado