Rosemary Chicken

• 3 whole Chicken Breasts (skinless And Boneless)
• 8 ounces, weight Sour Cream
• 4 ounces, weight Mushrooms, Sliced
• 3/4 cups Whole Milk
• 16 ounces, weight Egg Noodles
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Granulated Garlic
• 1 teaspoon Rosemary
• 1/2 teaspoons Black Pepper

1. Cook egg noodles according to package directions and drain.
2. While noodles are cooking, add vegetable oil in a skillet over medium high heat.
3. Cut chicken into 2-inch chunks.
4. Add chicken to the skillet and season with salt, pepper, and rosemary.
5. Stir chicken occasionally, turning to brown all sides.
6. When chicken is cooked through, remove from the skillet onto a paper-towel-lined plate.
7. Add butter to the skillet to melt, and then add mushrooms.
8. When mushrooms are browned, add sour cream and milk, stirring until smooth and heated through.
9. Add chicken back to the skillet and turn heat to low.
10. Season with more salt and pepper if needed.
11. Simmer for fifteen minutes.
12. Serve over egg noodles.
13. Enjoy!
14. Miss

chicken breasts, cream, weight mushrooms, milk, noodles, vegetable oil, butter, salt, garlic, rosemary, black pepper

Taken from tastykitchen.com/recipes/main-courses/rosemary-chicken/ (may not work)