Chicken And Mushrooms In Garlic White Wine Sauce

Name: Chicken And Mushrooms In Garlic White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces uncooked medium egg noodles; 1 pound skinless, boneless chicken breast halves; 2 tablespoons all-purpose flour, divided; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 2 tablespoons olive oil, divided; 1 tablespoon minced fresh garlic; 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 1/2 cup dry white wine; 1/2 cup fat-free, less-sodium chicken broth; 1 teaspoon chopped fresh tarragon; 1/4 cup shaved Parmesan cheese

Servings: persons

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh tarragon
1/4 cup shaved Parmesan cheese

1
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
4
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
5
This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces uncooked medium egg noodles, 1 pound skinless, boneless chicken breast halves, 2 tablespoons all-purpose flour, divided, 1/2 teaspoon salt, divided, and more.

Yes, Chicken And Mushrooms In Garlic White Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!