Chicken & Mushrooms in Roasted Garlic Cream Sauce

I’ve been a blogging slacker for a couple of weeks now. Morning sickness makes my kitchen an evil place to be pretty often these days which makes me so sad! I miss doing baking on the weekends and finding good things to make for dinners. I have a barrage of updates of things I’ve made in the last few weeks that I’m finally getting around to posting.

This is one of the first recipe blog recipes that I made and it was a HUGE hit. I love What’s Cooking in the Orange kitchen– she always has fantastic recipes and are fairly idiot proof (phew! LOL) and absolutely delicious. This one was no exception.

Ingredients:

1 pound of chicken breast cut into bite size pieces
2 tbsp flour
1 tsp dry sage
1 tsp dry parsley flakes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup of sliced mushrooms (I left the mushrooms out. Because, you know, ew.)
1 bulb of garlic roasted (400 degree oven for 1 hour with a drizzle of EVOO)
2 tbsp butter
a drizzle of EVOO (extra virgin olive oil)
1 tbsp flour
1/2 cup chicken broth
1/4 cup white wine
1/2 cup half and half
1/2 bag of No-Yolk egg noodles

Directions:

Start by combining the flour, sage, parsley, garlic powder, onion powder, salt and pepper in a bowl.
Toss the bite size chunks of chicken in the flour mixture to coat.
In a large skillet melt 1 tbsp of butter and a drizzle of evoo
Saute the chicken for a minute then add the mushrooms and some of the
roasted garlic (I think I squeezed in 3 cloves for this part). Continue to saute for 5 minutes.
Remove the chicken from the skillet and cover in foil. (Now is also a good time to cook your egg noodles)
To the skillet add the remaining tbsp of butter and flour.
Then add the chicken broth, white wine and remaining roasted garlic. Let simmer for 5 minutes.
Slowly add the half and half and let it reduce.
When the sauce has thickened return the chicken and mushrooms to pan and let simmer.
Serve with the egg noodles.

Source: What’s Cooking in the Orange Kitchen