Chicken with Mushrooms and Shallots

in a Mustard Caper Cream Sauce, With Egg Noodles

Serves 4


Ingredients:

2 C cooked chicken breast strips, like Trader Joe’s brand, cut into small cubes
1 one lb. package egg noodles (I ended up using about ¾ of the noodles when cooked.)
¾ pint baby bells mushrooms, sliced
½ large shallot, thinly sliced
10 ounces plain Greek yogurt
4 T plain yellow mustard
2 heaping T bottled capers, drained
2 t fresh squeezed lemon juice
¼ C white wine, such as a Sauvignon Blanc. Can substitute chicken broth.
3 t fresh thyme
4+ T light oil
1/3 C grated fresh parmigiana reggiano
½ t coriander powder
Salt and pepper to taste


Method:

  • Bring a large pot of water to boil and add noodles at about the time the mushrooms are ready for stock. See below.*
  • This recipe takes no time at all, so you have to have everything ready: Cut the chicken into cubes, set aside. Slice the mushrooms and shallot and set aside. Grate the cheese, pull leaves off thyme, squeeze lemon juice and set all aside. Mix the yogurt, capers and mustard and set aside.
  • Bring a large sauté pan to high heat, and add about 1 – 2 T oil. Add the mushrooms and shallots, about 1 t of salt and ½ t pepper, and the coriander powder and sauté until the mushrooms are browned and the shallots have wilted. Now cook pasta.* While pasta is cooking, add the chicken, and stir just until chicken is very hot. You don’t want to cook the chicken any more than it is or it will dry out. Then add the wine and lemon juice to deglaze, and let reduce by half. About 4 minutes. Then stir and add the yogurt caper mustard sauce. Which will have thickened greatly. Blend everything and let simmer on low for about 2 minutes. Taste and add salt if needed.
  • Now drain the pasta and add about ¾ of the noodles directly to the sauté pan, then add the parmesan cheese, and stir to melt. Drizzle with another 2 T of the oil to moisten. Serve with a sprig of thyme.



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