Chicken Breasts With Mushroom Cream Sauce Over Egg Noodles

• 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)

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
3. 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 165u0b0F, 12 to 16 minutes.
4. Transfer to a plate and tent with foil to keep warm.
5. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
6. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
7. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8. Pour in broth and cook until reduced by half, 1 to 2 minutes.
9. Stir in cream and chives (or scallions); return to a simmer.
10. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
11. Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

chicken breasts, fresh ground pepper, salt, red pepper, canola oil, shallots, garlic, shiitake mushroom, white wine, chicken broth, heavy cream, fresh chives

Taken from www.food.com/recipe/chicken-breasts-with-mushroom-cream-sauce-over-egg-noodles-398200 (may not work)