Chicken With Creamy Mushroom Sauce

By shauna

Ingredients

• 1 Tbsp. Oil, divided
• 6 Sm. Boneless, Skinless Chicken Breasts, pounded to 1/2" thickness
• 4 1/2 C. Broad Egg Noodles, uncooked
• 1/2 lb. Fresh Mushrooms, sliced
• 1/4 C. Onions, finely chopped
• 1/3 C. Low Sodium Chicken Broth
• 1 Tub ((270g) Philidelphia Savoury Garlic Cooking Creme
• 1 Tbsp. Fresh Parsley, finely chopped

Details

Preparation time 35mins

Preparation

Step 1

Heat 1 1/2tsp. oil in lg. skillet on med-high heat. Add chicken; cook 4-5min. on each side or till done & browned on both sides. Transfer to plate; cover to keep warm. Cook noodles till al dente. Meanwhile, add remaining oil, mushrooms & onions to skillet; cook on med heat 7 min. or till mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet. Stir in broth. Add chicken & chicken juices to skillet; bring sauces to boil. Add Cooking Creme; cook & stir on med- low heat 4 min. Drain noodles; place on platter. Top with chicken & sauce; sprinkle with parsley & serve.