Chicken-Mushroom Fricassee with Egg Noodles

Name: Chicken-Mushroom Fricassee with Egg Noodles
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 8 ounce cremini mushrooms (sliced); 0.5 yellow onion (small, finely diced); 1 clove garlic (minced); 0.5 cup dry white wine; 0.75 cup chicken broth; 0.25 cup heavy cream; 1 tablespoon fresh parsley (chopped); 6 ounce egg noodles; 1 tablespoon butter; 6 ounce fresh green beans (trimmed)

Tender chicken and earthy mushrooms in a rich, creamy sauce, served over buttery egg noodles with crisp green beans, a perfect blend of comfort and elegance for a weeknight.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 2
Cuisine: French
Difficulty: Medium
Cost: $7.10/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
8 ounce cremini mushrooms (sliced)
0.5 yellow onion (small, finely diced)
1 clove garlic (minced)
0.5 cup dry white wine
0.75 cup chicken broth
0.25 cup heavy cream
1 tablespoon fresh parsley (chopped)
6 ounce egg noodles
1 tablespoon butter
6 ounce fresh green beans (trimmed)

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season the 1 pound chicken thigh pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Add the chicken to the hot skillet and sear for 3-4 minutes per side until browned. Remove the chicken from the skillet and set aside.
Add the 8 ounces sliced cremini mushrooms and 1/2 diced yellow onion to the skillet. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5-7 minutes.
Stir in the 1 clove minced garlic and cook for 1 minute until fragrant.
Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced slightly.
Return the chicken to the skillet. Add 3/4 cup chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the chicken is cooked through.
While the chicken cooks, bring a pot of salted water to a boil. Add the 6 ounces egg noodles and cook according to package directions until al dente. Drain and toss with 1 tablespoon butter.
Steam the 6 ounces fresh green beans until tender-crisp, about 4-6 minutes.
Stir 1/4 cup heavy cream into the fricassee and heat through, but do not boil. Taste and adjust seasoning if needed. Stir in 1 tablespoon fresh parsley.
Serve the chicken-mushroom fricassee immediately over the buttered egg noodles, with the steamed green beans on the side.

Notes

Leftovers store well in an airtight container for up to 3 days. A sprinkle of fresh thyme would also be a lovely addition if you have some on hand.

Nutrition (per serving)

Calories: 760
Protein: 52.8 g
Carbohydrates: 54.1 g
Fat: 38.6 g
Fiber: 4.5 g
Sodium: 890 mg
Saturated Fat: 14.5 g
Sugar: 4.1 g
Cholesterol: 185 mg