Ingredients
4
4 servings
- •3 tablespoons butter
- •1 medium onion, diced
- •1 cup sliced mushrooms
- •1 pound skinless, boneless chicken breasts, cut into thin strips
- •1 teaspoon Greek seasoning
- •0.5 teaspoon freshly ground black pepper
- •1 (12 ounce) package egg noodles
- •0.5 cup chicken broth
- •0.5 cup milk
- •0.5 teaspoon Worcestershire sauce
- •0.5 cup sour cream
- •2 tablespoons all-purpose flour
- •1 tablespoon chopped fresh parsley, or to taste
Instructions
- Melt butter in a heavy skillet over medium heat; stir in onion and mushrooms. Reduce heat; cook and stir until onions release their liquid and mushrooms soften, about 5 minutes.
- Season chicken strips with Greek seasoning and black pepper. Place chicken in the skillet; cook and stir over medium heat until lightly browned on all sides, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles at a boil until tender yet firm to the bite, about 10 minutes; drain.
- Pour chicken broth, milk, and Worcestershire sauce into skillet; slowly stir in sour cream, a tablespoonful at a time. Spoon out a small amount of sauce and whisk with flour in a small bowl until smooth. Stir flour mixture back into sauce; simmer until sauce thickens, about 5 minutes. Season with salt and ground black pepper. Serve over egg noodles; garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 637
- Carbohydrate: 70g
- Fat: 21g
- Fiber: 4g
- Protein: 42g
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