Liberally season chicken breast with Kosher salt and freshly ground black pepper. Melt 2 tbs. butter in a large Dutch oven or skillet over medium high heat. Brown chicken on all sides (about 3 minutes per side). Remove chicken to a plate.
In the Dutch oven, melt 4 more tbs. butter. Sauté the onion and mushrooms until softened (about 8 minutes). Add in the green onion; sauté another minute. Sprinkle the vegetables with flour, stir to coat, then cook for about a minute.
Pour in the wine to deglaze the pan, scraping the bottom with a wooden spoon. Allow mixture to reduce, stirring occasionally, for about 5 minutes. Add in the dried thyme, dried basil, and bay leaves. Stir to combine, then add the cooked chicken back to the pot. Partially cover, reduce the heat to medium-low, and allow to simmer for about 20 minutes, stirring occasionally and scraping the bottom with a wooden spoon.
Serve over egg noodles and garnish with fresh parsley and Parmesan, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword chicken breast, Chicken in Mushroom and Wine Sauce