Chicken/Mushroom Pasta

By rainmaker

Ingredients

• 3 chicken breasts cut in half or 6 thin breasts (skinless, boneless)
• 2 tablespoons or more flour for dusting chicken
• 3 tablespoons Olive oil
• 2 tablespoons butter
• Medium onion/chopped
• Garlic - 5 cloves
• 1 pound mushrooms (sliced)
• Salt & pepper
• Thyme (fresh) 1 Tablespoon
• Parsley (fresh) 2 Tablespoons
• Cream Cheese - Generous 2 Tablespoons
• Egg noodles.

Preparation

Step 1

Salt & pepper both sides of chicken.
Salt & pepper flour.
Dust chicken in flour.
Heat oil and butter then cook chicken on both sides for 1 minute. Set chicken aside.
Cook onions and garlic a few minutes until onions are soft. Then add mushrooms and thyme leaves. Salt and pepper. Let mushrooms brown at medium to high heat.
Add chicken stock with more salt and pepper.
Add cream cheese. Bring to a boil until cream cheese is dissolved.
Return heat to low. Add chicken and juice from plate. Cover and simmer for several minutes. If chicken is firm, it is done. Turn over to coat both sides.
Add parsley. Turn off heat.