Chicken Breasts with Mushroom Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter divided
• 4 ounces button mushrooms thinly sliced
• 4.5 cups extra wide egg noodles hot cooked
• 2 cups less-sodium chicken broth fat-free
• 4 ounces morel mushrooms 
• 0.5 teaspoon salt 
• 36 ounce chicken breast halves boneless skinless
• 0.3 cup whipping cream 

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

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.
2. Heat 2 teaspoons butter in a large nonstick skillet over medium heat.
3. Sprinkle chicken evenly with salt and pepper.
4. 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.
5. Melt remaining 1 tablespoon butter in pan over medium-high heat.
6. Add mushrooms to pan; saut 5 minutes or until moisture evaporates, stirring frequently.
7. Remove mushroom mixture from pan.
8. 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.
9. Place 3/4 cup egg noodles on each of 6 plates.
10. 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.
11. Garnish each serving with parsley sprigs, if desired.