Description
A comforting and flavorful meal featuring crispy pan-seared chicken tenders served with a rich, savory mushroom and shallot sauce over buttery egg noodles. This recipe combines simple ingredients with a deliciously caramelized sauce and tender noodles tossed in garlic butter, perfect for a satisfying weeknight dinner.
Ingredients
For the Chicken
- 1 and 1/2 pounds (681g) boneless skinless chicken tenders
- 1/2 cup (113g) all-purpose flour
- 2 and 1/2 teaspoons garlic powder
- 1 and 1/2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 Tablespoons (28ml) olive oil
- 4 Tablespoons (57g) unsalted butter
- 3 shallots (peeled and thinly sliced)
- 8 ounces cremini mushrooms (sliced)
- 8 ounces shiitake mushrooms (sliced)
- 2 and 1/2 teaspoons cornstarch
- 2 cups (454ml) chicken bone broth
- 4 cloves garlic (minced)
- 2 Tablespoons (30ml) balsamic vinegar
- 2 Tablespoons (20g) fresh parsley (chopped)
- grated parmesan cheese (for serving, optional)
For the Buttered Noodles
- 1 pound egg noodles
- 3/4 cup (170g) unsalted butter (cubed)
- 2 cloves garlic (minced)
- 2 Tablespoons (20g) fresh parsley (chopped)
Instructions
- Prepare the Chicken: In a large bowl, combine the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the chicken tenders in this seasoned flour mixture, coating them evenly and shaking off any excess. Set the coated chicken aside on a clean plate.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken tenders and cook for 3 minutes on each side until golden brown. Remove the chicken and set aside on a clean plate. Leave the pan on the stove for the next step.
- Create the Sauce Base: Add unsalted butter to the skillet and stir until melted. Add the thinly sliced shallots, cremini mushrooms, and shiitake mushrooms. Reduce heat to medium and cook, stirring occasionally, for about 20 minutes until the mushrooms and shallots are deeply caramelized and browned.
- Prepare the Broth Mixture: While the mushrooms caramelize, whisk together cornstarch and chicken bone broth in a spouted measuring cup until smooth. Set aside for later use.
- Add Garlic and Vinegar: Stir minced garlic into the skillet and cook for about 1 minute, until fragrant but not browned. Add balsamic vinegar, scraping any stuck bits from the skillet, and cook for 2 minutes while stirring frequently to blend the flavors.
- Thicken the Sauce: Slowly pour in the prepared broth and cornstarch mixture, stirring constantly to combine. Increase heat to medium-high and bring the sauce to a simmer. Cook, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly.
- Finalize Chicken in Sauce: Taste the sauce and adjust seasoning with salt and black pepper if needed. Return the cooked chicken tenders to the skillet and gently simmer for 2 more minutes to heat the chicken through and meld flavors. Remove from heat.
- Cook the Buttered Noodles: Bring a large pot of water to a rolling boil. Add egg noodles and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the noodles and transfer them to a large mixing bowl.
- Toss Noodles with Butter and Garlic: Add cubed butter, minced garlic, and reserved pasta water to the noodles. Toss well to combine and stir until the butter is completely melted and the noodles are evenly coated. Stir in chopped fresh parsley.
- Serve: Plate the buttered noodles and pour the chicken and mushroom sauce mixture over the top. Garnish with additional fresh parsley and optional grated Parmesan cheese. Serve warm.
Notes
- You can substitute chicken thighs for tenders if preferred; adjust cooking time accordingly.
- For a richer flavor, use homemade chicken bone broth or high-quality store-bought broth.
- Adjust cayenne pepper amount to your preferred spice level or omit for a milder dish.
- If shiitake mushrooms are unavailable, replace with additional cremini or button mushrooms.
- Reserve pasta water carefully; it helps to create a silky sauce when mixed with noodles.
- Parmesan cheese is optional but adds a wonderful umami boost when sprinkled on top.
- Leftover sauce can be refrigerated and used as a flavorful base for other chicken or pasta dishes within 2 days.
