Season chicken with ¼ teaspoon salt and the chicken bouillon cube (crushed). Heat the vegetable oil in a Cravings Stainless Skillet over medium high heat. Place the seasoned chicken into the pan and sear both sides for 2-3 minutes each until golden and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
In the same pan over medium high heat, add the unsalted butter. Let it melt and then add the mushrooms. Season with the remaining salt and black pepper. Allow the mushrooms to sear on one side first before stirring. Cook until mushrooms are golden all over.
While the mushrooms cook, get a pot of water boiling. Once water is at a boil, cook the noodles according to box instructions. Add the minced garlic and thyme sprigs and stir for another minute. Stir in the cream and add the cooked chicken back in. Let it simmer for 5-6 minutes over lower heat till the sauce thickens.
Add the cooked noodles to the pan and toss to incorporate. Finish with the zest of lemon and sliced chives.
