Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles - cooking recipe

Ingredients

2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 tablespoon canola oil
1 medium shallots or 1 small white onion, minced
2 teaspoons roasted garlic
1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms
3 tablespoons dry vermouth or 3 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream (we used light cream)
2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)

Preparation

Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165\u00b0F, 12 to 16 minutes.
Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
Pour in broth and cook until reduced by half, 1 to 2 minutes.
Stir in cream and chives (or scallions); return to a simmer.
Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.