8 oz. egg noodles, cooked according to package directions
2 T. olive oil
2 boneless, skinless chicken breasts, each cut lengthwise so there are 4 portions
salt, pepper and garlic powder
2 T. butter
8 oz. white button mushrooms, sliced
3 garlic cloves, minced
1 yellow onion, chopped
1/4 tsp. dried thyme
2 T. flour
1-1/2 c. chicken stock
1 T. balsamic vinegar
3 T. half and half
Heat 2 T. oil in a heavy skillet over medium high heat.
Season the chicken with salt, pepper and garlic powder. Add strips to the hot oil. Cook through until golden, about 5 minutes per side. Remove from the skillet and keep warm in the oven.
Melt the butter in the pan with the oil. Add the onions and mushrooms. Saute until the onion is translucent and the mushrooms are tender and browned. Add the garlic and cook for an additional minute.
Sprinkle the vegetables with flour and the thyme. Stir cooking for a minute.
Slowly whisk in the stock and vinegar. Whisk well.
Add the half and half, raise the heat slightly and simmer until sauce becomes slightly thick and bubbly.
Add the chicken back into the pan and simmer 3-5 minutes longer.
Serve over egg noodles.