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ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES
Ingredients
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3 slices bacon, cut into 1/2-inch pieces 4 bone-in, skin-on chicken breasts, halved
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8 oz button mushrooms, trimmed 8 oz shallots, peeled and halved
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3 cups chicken broth 1/2 cup heavy cream
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Salt and ground pepper 3 tbsp butter, divided
8 oz egg noodles
1/3 cup chopped fresh dill
Directions
1. In a large pan over medium heat, cook bacon until browned, 7–9 minutes. Remove from heat, discard fat, and set aside. Season chicken with salt and pepper. Return pan to medium-high heat and melt 2 tbsp butter. Add chicken, skin-side down. Cook, turning a few times, for 10–12 minutes until browned. Transfer to a plate. 2. Place remaining 1 tbsp butter in pan to melt. Add mushrooms and shallots; cook 8–10 minutes. Add broth and cream; bring to a boil. Stir in noodles. 3. Add chicken (skin-side up), cover pan, reduce heat, and simmer, stirring once halfway through. Cook about 10–12 minutes. 4. Uncover and simmer until thickened. Stir in dill and top with bacon. Serve and enjoy!
BUDS CONSERVATION DIAMOND EASTER
LILY PLANTING REFUND REGROWTH
SHOWER SWEETS TAXES VOLUNTEER
Inspired by MarthaStewart.com
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