Creamy Chicken and Mushrooms With Egg Noodles | Dinners | Umami

Name: Creamy Chicken and Mushrooms With Egg Noodles | Dinners | Umami
Ingredients: 4 small boneless, skinless chicken-breast halves (about 1 ¼ pounds total), pounded ½ inch thick; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 10 ounces button mushrooms, trimmed and thinly sliced (4 cups); 2 shallots, thinly sliced (1 cup); 4 teaspoons Dijon mustard; 2 ½ cups low-sodium chicken broth; 4 ½ ounces medium or broad curly egg noodles (about 2 ½ cups); 3 ounces cream cheese (⅔ cup), room temperature; Fresh parsley leaves, for serving (optional)

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Recipe by Tamsen Soto from Dinners.

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Ingredients

4 small boneless, skinless chicken-breast halves (about 1 ¼ pounds total), pounded ½ inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 ½ cups low-sodium chicken broth
4 ½ ounces medium or broad curly egg noodles (about 2 ½ cups)
3 ounces cream cheese (⅔ cup), room temperature
Fresh parsley leaves, for serving (optional)