Prep Time: 10 mins | Cook Time: 20 mins | Difficulty: So Easy You’ll Feel Like a Chef | Servings: 4 (or 2 very hungry people)

Ingredients:

• 2 ½ cups reduced sodium chicken stock (divided because we like to keep you on your toes)

• 1 Tbsp all-purpose flour (because sauce without flour is just soup)

• 3 Tbsp olive oil (divided... again, trust the process)

• 1 lb chicken breasts, cut into bite-sized glory

• 1 tsp kosher salt (divided... starting to see a pattern?)

• ¾ tsp black pepper, divided

• 12 oz cremini mushrooms, sliced (the fancier cousin of the button mushroom)

• ½ yellow onion, finely chopped (try not to cry, you're doing great)

• ½ tsp paprika (smoky magic)

• ¼ tsp dried thyme

• ¼ tsp dried oregano

• ¼  tsp red pepper flakes (optional if you're feeling bold)

• 3-4 cloves garlic, minced (measuring garlic with your heart is encouraged)

• ½ cup dry white wine (sip optional, but recommended 🍷)

• 6 oz uncooked extra wide egg noodles

• 4-6 Tbsp sour cream (plus more if you like it extra creamy—no judgment here)

• 1 tsp Dijon mustard (for that subtle wow factor)

• Fresh parsley, chopped (because you’re fancy)

• Extra black pepper, for serving

Directions:

1. Start with the flour trickery:
   In a small bowl, whisk together the flour and 1 Tbsp of chicken stock until smooth. Set aside. Feel smug.

2. Brown that bird:
   Heat 1½ Tbsp olive oil in a large Dutch oven or deep skillet over MED-HIGH. Toss in the chicken, sprinkle ¼ tsp each of salt and pepper, and cook for about 5 minutes, until golden and cooked through. Remove chicken and place lovingly on a plate.

3. Mushroom magic:
   Add the rest of the olive oil to the pan, then mushrooms and onions. Season with the remaining black pepper, paprika, thyme, oregano, and red pepper flakes. Cook for 6–7 minutes until your kitchen smells amazing and the mushrooms start looking golden and fabulous.

4. Garlic moment:
   Add the garlic and cook for 30 seconds. Stir like you mean it—nobody likes burnt garlic.

5. Wine time:
   Pour in the wine and scrape up all those delicious brown bits at the bottom (those bits are where the magic lives). Cook for about 2 minutes until the wine reduces by half (and pour yourself another glass).

6. Brothy goodness:
   Stir in the rest of the chicken stock. Bring it to a gentle simmer. Add in the remaining salt and egg noodles. Stir, cook uncovered for about 8 minutes, and give it a stir now and then to avoid noodle clumping.

7. Saucy finish:
   Add your flour/stock mixture, stir, and cook for 1 more minute until it thickens up like the plot of your favourite drama series.

8. Bring it all together:
   Turn off the heat. Stir in the cooked chicken, sour cream, and mustard. Stir until creamy and dreamy.

9. Garnish and glory:
   Top with a flurry of fresh parsley and a little extra black pepper if you're feeling fancy. Serve it up warm and accept the compliments graciously. 😎