Adjust Servings
Ingredients
- 3 Boneless Skinless Chicken Breasts diced
- 1 cup Baby Bella Mushrooms thinly sliced
- ½ Yellow Onion diced
- 3 tablespoons Butter
- Cajun Seasoning
- 1 tablespoon Olive Oil
- 1 tablespoon Minced Garlic
- 2 tablespoon All-Purpose Flour
- 1 ½ cup Chicken Stock
- ½ cup Heavy Whipping Cream
- ½ tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- ½ cup Sour Cream
- 12 ounce package of Egg Noodles cooked al dente
- Salt & Black Pepper to taste
Instructions
- Bring a pot of water to boil and cook the egg noodles according to the package instructions. Drain and set aside. (add a little olive oil to noodles to prevent sticking)
- In a large skillet over medium-high heat, add butter and allow it to melt. Add the mushrooms and onions and allow them to sauté for a couple of minutes until they start to soften and brown. Add olive oil and chicken pieces then season with Cajun Seasoning to your preference. Cook until the chicken reaches an internal temperature of 165 degrees. At the end add the minced garlic and cook for 30-45 seconds.
- Add the all-purpose flour and combine with the chicken and vegetables. Allow it to cook for 1-2 minutes then turn the heat to low and add the chicken stock and heavy cream and stir continuously while bringing to a simmer.
- Add the Worcestershire sauce, Dijon mustard, and sour cream then stir to combine. Add the egg noodles and combine with the sauce. Serve & enjoy!
Notes
I did not include specific measurements for the Cajun Seasoning because everyone has different spice tolerance. If you are looking for a starting point I recommend adding 1 tablespoon for each pound of chicken.
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