Ingredients
2 tablespoons olive oil, divided 1 pound chicken breast tenders, cut into 1-in. pieces 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 2 1/2 cups unsalted chicken stock, divided 1 tablespoon all-purpose flour 1 (8-oz.) pkg. presliced cremini mushrooms 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme 1/2 cup dry white wine 6 ounces uncooked wide egg noodles 1/2 cup light sour cream 1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Step 1
Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.
Step 2
Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.
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