4 boneless chicken breasts
adobo seasoning (Badia)
olive oil plus 2 tbsp butter
3/4 cup (1 1/2 sticks) butter, divided
1 (16 oz.) pkg. baby portobello mushrooms, sliced (or 2 large ones)
1 large onion, chopped
3 cloves garlic, minced
1/2 (8 oz.) pkg. cream cheese
2 tbsp. all-purpose flour
1 pint whipping cream (or 1 can evaporated milk; or 10 oz. milk)
1/2 cup Parmesan cheese, divided
1/2 cup green onions, chopped
1/2 (12 oz.) bag Dutch egg noodles

Follow directions and cook 1/2 bag egg noodles. In the meantime, heat some oil and 2 tablespoons butter in large frying pan. Slice chicken breasts in half to make thin, pound flat, and slice in half again to make 16 pieces. Sprinkle both sides with Adobo. Place in pan and cook about 5 minutes each side over medium heat until done. Remove to a bowl.

Heat 1/2 stick butter in the skillet over medium heat. Stir in mushrooms and cook until soft. Remove mushrooms to the bowl with the chicken.

Heat 1 stick butter in same skillet over medium-high heat. Stir in onions and cook until soft. Stir in garlic, cook 1 minute. Add cream cheese and cook until melted. Add flour to the cream or milk and stir. Reduce heat to medium-low and stir in flour, cream and 1/2 cup Parmesan cheese. Cook until sauce thickens, about 3 minutes. Remove from heat. Fold in mushrooms, green onions and chicken. Reheat a few minutes until chicken is hot. Serve over egg noodles.

Serves about 4 people.

Submitted by: LD