Chicken and Mushroom Skillet with Egg Noodles

By: Milisa Armstrong

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Ingredients

2 tablespoons of olive oil
1 1/2 pounds of boneless, skinless chicken breasts cut into 1-inch cubes
2 garlic cloves minced
1 teaspoon of salt divided
8 ounces of white mushrooms cleaned and sliced
1 1/2 cups of chicken broth
1/2 cup of plain Greek yogurt
1/2 cup of whole milk
2 tablespoons of cornstarch
1 tablespoon of Worcestershire sauce
1 tablespoon of Dijon mustard
1 tablespoon of fresh thyme
12 ounces of No Yolks egg noodles cooked and drained

Directions

  1. Add olive oil to a large skillet and place over medium-high heat. Add chicken and season with ½ teaspoon salt. Cook about 5 minutes, stirring occasionally. Add minced garlic and continue to cook until chicken starts to brown about 4 minutes.
  2. Add mushrooms and continue to cook, stirring occasionally until chicken is lightly browned and mushrooms become soft, about 5 minutes.
  3. Add chicken broth and Greek yogurt and lower to simmer.
  4. Mix milk and cornstarch together and add to chicken mixture. Add Worcestershire, Dijon mustard and fresh thyme. Cook for 20 minutes or until sauce has thickened.
  5. Serve over egg noodles.