# Components:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables & Aromatics
04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 2 medium carrots, peeled and sliced
09 - 2 celery stalks, sliced
→ Sauce
10 - 2 tbsp all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 tsp Dijon mustard
15 - 1 tsp dried thyme
16 - 1/2 tsp dried parsley
17 - 1/2 tsp paprika
18 - Salt and pepper, to taste
→ Noodles & Finishing
19 - 8 oz wide egg noodles
20 - 1/2 cup frozen peas
21 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Season the chicken pieces evenly with salt and black pepper.
02 - Heat butter and olive oil in a large pot or deep skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, approximately 5 to 6 minutes. Remove and set aside.
03 - In the same pot, add chopped onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes to form a light roux.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Stir in Dijon mustard, dried thyme, dried parsley, and paprika. Adjust seasoning with salt and pepper as needed.
06 - Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently until the sauce thickens.
07 - Meanwhile, prepare the egg noodles in a separate pot according to package instructions. Drain and set aside.
08 - Return the cooked chicken to the sauce along with frozen peas. Simmer gently for 2 to 3 minutes until heated through.
09 - Add the cooked egg noodles to the sauce and toss thoroughly to coat.
10 - Optionally, sprinkle with chopped fresh parsley just before serving.
