Balsamic Cream Chicken with Egg Noodles

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. In med. saute pan, heat 1 Tbsp. olive oil over med. high heat. 2.Remove chicken from marinade, discard marinade. Brown chicken breasts 4-6 min. per side. Remove from pan and keep warm.
2. In same saute pan, add bacon & mushroom bag and 1/4 tsp. kosher salt to pan. Saute 5 min., stirring frequently.
3. Reduce heat to low and stir in cream sauce. Add chicken back to pan
   and simmer on low for 5 min., until sauce is thickened and chicken is heated through (internal temp. 165°F).
4. Serve chicken with creamy balsamic sauce drizzled on top.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. In large saute pan, heat 2 Tbsp. olive oil over med. high heat. 2.Remove chicken from marinade, discard marinade. Brown chicken breasts 4-6 min. per side. Remove from pan and keep warm.
2. In same saute pan, add bacon & mushroom bag and 1/2 tsp. kosher salt to pan. Saute 5 min., stirring frequently.
3. Reduce heat to low and stir in cream sauce. Add chicken back to pan
   and simmer on low for 5 min., until sauce is thickened and chicken is heated through (internal temp. 165°F).
4. Serve chicken with creamy balsamic sauce drizzled on top.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

View Full Cooking Instructions »