Chicken Breasts With Mushroom Sauce

• 6 (6-ounce) skinless, boneless chicken breast halves
• 3 tablespoons butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces morel mushrooms
• 4 ounces button mushrooms, thinly sliced
• 2 cups fat-free, less-sodium chicken broth
• 1/4 cup whipping cream
• 4 1/2 cups hot cooked egg noodles
• Fresh flat-leaf parsley sprigs (optional)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; saute 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

skinless, butter, salt, freshly ground black pepper, morel mushrooms, button mushrooms, chicken broth, whipping cream, egg noodles, parsley

Taken from www.myrecipes.com/recipe/chicken-breasts-with-mushroom-sauce (may not work)