Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 12 oz wide egg noodles
  • 6 tbsp unsalted high-quality butter
  • 0.5 cup chicken bone broth
  • 0.25 cup fresh parsley, finely chopped
  • 0.5 tsp lemon zest
  • 8 oz cremini mushrooms, sliced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the egg noodles for 1–2 minutes less than package directions to achieve a firm al dente texture. Reserve 1/2 cup of the starchy pasta water, then drain the noodles.
  2. Pat the chicken medallions completely dry with paper towels. Season with kosher salt, black pepper, and garlic powder. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes per side until a deep crust forms. Remove chicken to a plate.
  3. In the same skillet over medium heat, sauté the sliced mushrooms until golden brown. Pour in the chicken bone broth and scrape the bottom of the pan to release the flavorful browned bits (fond).
  4. Reduce heat to medium-low. Whisk in the butter one tablespoon at a time until the sauce becomes creamy, opaque, and emulsified.
  5. Add the cooked noodles and chicken back into the skillet. Toss to coat in the sauce, adding a splash of the reserved pasta water if needed to reach a silky consistency. Garnish with fresh parsley and lemon zest before serving.