Chicken Tetrazzini

Ingredients:

• 4 skinless, boneless chicken breast halves cut into 1 inch pieces
• 2 tablespoons unsalted butter 
• 10 ounces white mushrooms, sliced thin
• Salt and pepper 
• 2 garlic cloves, minced
• 1 cup heavy cream 
• 1 tablespoon dry sherry 
• 1 1/2 cups grated Parmesan cheese 
• 1 bag of Egg Noodles

Preparation:

1. Bring water to boil in large pot to boil Egg Noodles.
2. Cook cut up Chicken Breast in a large skillet with some butter on both sides until done.
3. Take cooked chicken out of pan and place in a bowl or plate. (set aside)
4. Melt some more butter in same skillet over medium-high heat.
5. Cook mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper until golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. (Don't let garlic turn brown)
6. Stir in cream and sherry and simmer until slightly thickened, about 2 minutes.
7. Take skillet off heat, stir in Parmesan. Cover and keep warm.
8. Add 1 tablespoon salt and Egg Noodles to boiling water and cook until ready.
9. Reserve 1 cup noodle cooking water, drain Egg Noodles and return to pot.
10. Add Mushroom Sauce, Chicken and ½ cup reserved noodle water to pot and toss to combine.
11. Season with salt and pepper.

Serve

Easy Chicken Recipes