Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1/4 cup minced shallots
1/2 lb mushrooms, quartered, about 2 1/4 cups ( we used cremini, a dark-brown button mushroom)
1 lb boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup frozen peas, defrosted and drained
3 tablespoons flour
1 1/2 cups half-and-half
1 teaspoon fresh lemon juice
1/4 cup grated parmesan cheese
4 ounces cooked medium egg noodles, cooked according to the package directions ( about 2 cups)
Directions:
Melt the butter and olive oil in a large skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the chicken strips are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.
Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.
Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Spoon the sauce over the cooked noodles and serve hot. Makes 4 servings.
Servings: 4
Time preparation: 0 min.
Time total: 25 min.