- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Cook Time
- 18 Minutes
Cook egg noodles according to package directions.
Combine minced garlic, salt, and black pepper in a bowl.
Cut chicken breasts in half lengthwise; pound until even in thickness and season on both sides with garlic mixture.
Heat a large skillet over medium-high heat; add 1 tablespoon olive oil.
Add chicken to the hot oil. Sear chicken for 2 minutes per side and turn heat down to medium and cook until chicken is no longer pink in the middle, about 6 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C).
Transfer chicken from skillet to a plate and cover to keep warm.
Add remaining 3 tablespoons olive oil to the same skillet; cook and stir onion and mushrooms in the hot oil until onion is tender and mushrooms are golden brown, about 5 minutes.
Add chopped garlic to onion-mushroom mixture and cook until fragrant, about 30 seconds.
Whisk flour quickly into onion-mushroom mixture until dissolved. Add chicken broth, almond milk, and Worcestershire sauce and whisk until evenly combined. Reduce heat to low and cook until the sauce thickens, 3 to 5 minutes.
Add cooked chicken to the sauce and cook until chicken is reheated, 1 to 2 minutes.
Serve chicken and sauce over cooked egg noodles.