Ingredients
2lbschicken breasts,boneless, skinless, cubed
1tbspolive oil
2tspgarlic,minced
3tbspbutter,divided
8ozbaby bella mushrooms,sliced
½yellow onion,diced fine
2tbspflour
1cupchicken stock
½tspground mustard
½tsponion powder
½tspgarlic powder
¾cupsour cream
4ozcream cheese,softened
salt and pepper,to taste
fresh parsley,chopped, to garnish
1lblarge egg noodles,cooked according to package directions
Preparation
Cut the chicken into cubes, and season with salt and pepper
In a large skillet, add 1 tablespoon of olive oil, and 2 teaspoons of minced garlic. Sauté for 1 minute.
Add the chicken to the pan, and sauté until browned on all sides, but not cooked through. Remove the chicken, and place it in a large bowl. Set aside.
Add 1 tablespoon of butter, mushrooms, and onions to the skillet and cook for 5 to 6 minutes, sautéing until the onions are tender. Remove from the skillet, and add to the same bowl as the chicken
Add the remaining butter to the skillet, then add the flour, and whisk it together to make a roux.
Add the chicken broth, slowly, stirring constantly to keep from going lumpy.
Stir in the ground mustard, garlic powder, onion powder, cream cheese, and sour cream.
Stir in the chicken and vegetables, and let simmer for a few minutes until heated through.
Serve over cooked egg noodles and garnish with fresh chopped parsley. Enjoy!
