Chicken with Mushrooms in Garlic White Wine Sauce

By Jaclyn

Ingredients

• 4 oz uncooked medium egg noodles
• 2 T flour, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
• 2 T olive oil, divided
• 1 T minced garlic
• 1/2 tsp dried tarragon
• 1 (8 oz) pkg presliced mushrooms
• 1/2 c. dry white wine
• 1/2 c. fat-free, less-sodium chicken broth
• 1/4 c. shaved fresh parmesan cheese

Preparation

Step 1

1.) Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

2.) Combine 1 T flour, 1/4 tsp salt, 1/8 tsp pepper, stirring well with a whisk. Sprinkle over chicken; toss to coat.

3.) Heat 1 T oil in large non-stick skillet over med-high heat. Add chicken and saute 4 minutes or until browned. Remove chicken from pan. Add garlic, tarragon, and mushrooms to pan and saute 3 minutes or until liquid evaporates and mushrooms darken. Add wine to pan; cook 1 minute. Stir in remaining 1 T flour, cook 1 minute, stirring constantly. Stir in remaining 1/4 tsp salt and broth. Cook 1 minute or until slightly thick, stirring frequently.

4.) Return chicken to pan. Cover and simmer 2 minutes. Uncover, cook 1 minute until chicken in done. Stir in noodles, cook for 1 minute or until thoroughly heated. Top with cheese.