By: Cooking Light
6 skinless, boneless chicken breast 1/2’s (I used just 3)
3 tblsp butter, divided
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 oz morel mushrooms
4 oz button mushrooms, thinly sliced
2 C Fat-free less-sodium chicken broth
1/4 C whipping cream
4 1/2 C hot cooked egg noodles
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or small heavy skillet. Heat 2 teasp butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teasp butter and remaining chicken. Keep warm.
Melt remaining 1 tblsp butter in pan over medium-high heat. Add mushrooms to pan; saute 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick stirring occasionally.
Place 3/4 C egg doodles on each of 6 plates. Cut each chicken breast half into 1 inch thick strips. Top each serving with 1 chicken breast half and about 1/3 C. mushroom mixture. Garnish each serving with parsley springs, if desired
Yield: 6 servings.
Calories: 452; Fat: 14.2g; Protein: 47g; Carb: 32.2g; Fiber: 2.2g; Chol: 162g; Iron: 3/4mg; Sodium: 489mg; Calc: 49mg.