- 1 pound egg noodles
- 5 tablespoons butter
- 1 bunch chives
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 large shallots
- 1 pound button mushrooms
- 1/2 teaspoon ground thyme
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups chicken poaching liquid
- 1/2 cup heavy cream or half-and-half
- A pinch of freshly grated nutmeg, about 5 strokes over your grater
- 4 poached chicken breasts
Place a large pot of water over high heat and bring to a boil. Cook the egg noodles according to package directions. Drain the noodles and return to the pot. Add three tablespoons of butter and the chopped chives. Season with some salt and pepper, and toss to coat.
While the water is coming up to a boil to cook the egg noodles, start the mushrooms. Place a large skillet over medium-high heat with two tablespoons of butter and two tablespoons EVOO. Add the shallots and cook, stirring frequently, for 2-3 minutes. Add the sliced mushrooms and continue to cook for 4-5 more minutes, until they are tender and barely golden in color. Season the mushrooms with a little salt, pepper and the ground thyme. Add the flour and continue to cook for one minute; whisk in the white wine, then the chicken poaching liquid and the heavy cream. Season with a little nutmeg and bring up to a simmer.
Slice four of the poached chicken breasts on an angle; scoot each breast into the creamy mushroom sauce and simmer until the chicken is heated through again. Add more of the poaching liquid if the sauce becomes too thick.
Divide the buttered chive egg noodles between four serving plates. Top each serving with sliced chicken breast and top with some of the creamy mushroom sauce.