Mustard Herb Chicken with Egg Noodles

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Time 40 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

NOODLES

  • For pasta water Salt
  • 1 lb Egg noodles, wide
  • 5 tbsp Butter
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground

CHICKEN

  • 2 lbs Chicken , breast, boneless and skinless
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Butter
  • 2 tbsp Olive oil, extra virgin

SAUCE

  • 3 cloves Garlic, minced
  • 1 cup White wine
  • 2 tbsp Dijon mustard
  • 1 cup Stock, chicken or vegetable
  • 2 tbsp Butter
  • 4 tbsp Parsley , chopped
  • 2 tsp Chives, chopped
  • To taste Salt
  • To taste Black pepper, freshly ground
  • For garnish Parsley, chopped

METHOD

  • Bring a large pot of salted water to a boil over high heat, cook egg noodles to al dente and drain water. Return egg noodles to pot.
  • Add butter and stir until melted. Season with salt and black pepper to taste.
  • Slice chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and black pepper.
  • In a large skillet, heat butter and olive oil over medium-high heat. In batches, add chicken cutlets and cook until golden brown and an internal temperature of 75°C / 165°F is reached, about 3 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour in white wine and cook until it’s reduced by half, about 1 minute.
  • Stir in Dijon mustard and stock. Add butter and cook, stirring, until sauce thickens, about 2 minutes. Add parsley, chives, salt and black pepper.
  • Return chicken cutlets to skillet, tossing in sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with additional parsley.

NOTES

  • Substitute grainy mustard for Dijon for added texture 
  • Serve chicken with any noodle you desire