Alpine Chicken and Mushroom Skillet

A quick and creamy chicken dish inspired by Zürcher Geschnetzeltes, featuring tender chicken and mushrooms in a rich sauce, served alongside light egg noodles and steamed green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Swiss
• Difficulty: Easy
• Cost: $5.28/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• boil
• steam
• comfort food
• savory
• quick

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
• 8 ounce cremini mushrooms (sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 tablespoon olive oil
• 1 cup chicken broth (low-sodium)
• 0.5 cup heavy cream
• 1 tablespoon all-purpose flour
• 8 ounce egg noodles
• 12 ounce fresh green beans (trimmed)
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add chicken to the skillet and cook for 3-4 minutes, until lightly browned. Remove chicken from skillet and set aside.
2. Add the remaining 1 tablespoon of olive oil to the same skillet. Add sliced yellow onion and cook for 2-3 minutes until softened. Add sliced cremini mushrooms and cook for another 4-5 minutes, stirring occasionally, until mushrooms are browned and tender.
3. While mushrooms are cooking, bring a large pot of salted water to a boil for the egg noodles. Also, prepare the green beans for steaming in a separate pot or microwave-safe dish.
4. Sprinkle all-purpose flour over the mushrooms and onions, stir well, and cook for 1 minute. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream.
5. Return the cooked chicken to the skillet. Reduce heat to medium-low and simmer the sauce for 2-3 minutes, stirring, until it slightly thickens. Taste and adjust seasoning with remaining salt and black pepper if needed.
6. Cook egg noodles according to package directions. Steam green beans until tender-crisp, about 3-5 minutes.
7. Serve the creamy chicken and mushroom skillet over cooked egg noodles, with steamed green beans on the side. Garnish with fresh parsley if desired.

Notes

Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer flavor, you can add a splash of dry white wine to the sauce before adding the chicken broth.

Nutrition (per serving)

• Calories: 615
• Protein: 46.5 g
• Carbohydrates: 48 g
• Fat: 29 g
• Fiber: 4.5 g
• Sodium: 650 mg
• Saturated Fat: 12 g
• Sugar: 5 g
• Cholesterol: 160 mg