First, thaw a couple of large chicken breasts. Then butterfly them, and cut each piece in half or thirds depending on the size of them. You could pound them to achieve this same effect, but that's messy and takes time that I didn't have yesterday.
Next, mix up the flour mixture to dredge them in while you heat up 3-4 T. olive oil in a large skillet. This is a good time to start up your pasta water too. I used 2/3 cup flour, several grinds of pepper and salt, 1 t. garlic powder, and then added a dash of smoked paprika after I took the picture. Stir it up on the plate you'll be using to dredge (the fewer the dishes the better), and roll each piece of chicken through it until evenly coated.
Throw as many egg noodles as your family will eat into the pasta pot, then fry the chicken for 3-5 minutes on each side until it's golden brown and crispy and cooked through. Remove to a plate.
Melt 2 T. butter in the same skillet, and add 10 sliced mushrooms. Saute until just beginning to soften, then sprinkle 1 T. smoked paprika (regular is ok too, I just like the flavor of smoked) over the mushrooms.
Pour in 3/4 cup cream, then add the chicken pieces back in and give everything a good (but gentle) stir. Simmer for 2-3 minutes, until the sauce is slightly thickened and takes on the lovely orange hue that you see in the finished product picture at the top. Serve immediately over a bed of hot noodles. If you really want to crash you diet, butter the noodles first. This serves 3-4 adults, or in our case, 2 adults, 2 kids and a little leftover for Alan to take for lunch.
Broccoli is a great side for this. I followed the path of least resistence and simply dumped the florets into the pasta pot for the last 4 or 5 minutes of cook time, then sprinkled a little salt on them. Voila! Dinner is served!