Ingredients
½ stick unsalted butter
4 chicken breasts
6 ounces fresh wild mushrooms, sliced
4 scallions, chopped
1 cup dry white wine
2 cups chicken stock
½ medium can stewed tomatoes
1/3 cup heavy cream
Preparation
Melt butter in heavy large skillet over medium-high heat. Lightly season chicken and place in pan in batches and cook until golden brown and cooked through, turning occasionally, about 10 minutes. Transfer chicken to plate.
Add mushrooms and scallions to skillet and saute until mushrooms soften. Transfer mixture to small bowl.
To heated skillet, add wine and reduce a bit before adding stock, tomatoes and chicken juices. Bring mixture to a boil, scraping up any browned bits. Reduce for 20 minutes.
Add cream and boil 1 minute. Add back chicken and mushroom mixture. Stir to heat through. Season with salt and pepper.
Serve over egg noodles.
