Chicken and Mushrooms in Garlic White Wine Sauce

By t1bishop

Substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.

Ingredients

• 4 ounces uncooked medium egg noodles
• pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• I tablespoon bottled minced garlic
• 1/2 teaspoon dried tarragon
• (8-ounce) package presliced
• mushrooms
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken
• broth
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. Cook noodles according to package
directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into I-inch pieces. Place chicken breast halves in a shallow dish. Combine I 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 1/8teaspoon 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.