Chicken & Cream Of Mushroom Over Egg Noodles - cooking recipe

Ingredients

1 lb egg noodles
salt
4 tablespoons oil, divided
1 1/2 lbs chicken breasts (or chicken tenders, cut into bite-size pieces)
salt & freshly ground black pepper
1 lb mushroom (large ones cut in quarters small ones cut in half)
3 tablespoons butter, divided
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup cream or 1/2 cup half-and-half
1 -2 tablespoon Dijon mustard
chives, chopped
1/4 cup chopped parsley

Preparation

Cook the noodles in salted water according to package directions.
While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
Add the chicken, spreading it out in an even layer, and season with salt and pepper.
Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
Cook until tender, stirring occasionally.
Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
Transfer chicken and the liquid to the skillet with the mushrooms.
Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.