CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE

CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE image

Categories Chicken

Yield 4

Number Of Ingredients 8

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4 oz. uncooked wide egg noodles; 1 lb. skinless
boneless chicken breast halves; 2 tbsp. all-purpose flour
divided; 1/2 tsp. salt
divided; 1/4 tsp. fresly ground pepper
divided; 2 tbsp. olive oil
divided; 1 tbsp. minced fresh garlic; 1 8-oz. package presliced exotic mushroom blend; 1/2 c. dry white wine; 1/2 c. fat-free
lower-sodium chicken broth; 1 tsp. chopped fresh tarragon; 1 oz. parmesan cheese
shaved.

Steps:

1. cook noodles according to package directions, omitting salt and fat. drain and keep warm. 2. cut chicken into 1-inch pieces. place chicken pieces in a shallow dish. combine 1 tbsp. flour, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. sprinkle flour mixture over chicken; toss to coat. 3. heat a large nonstick skillet over medium-high heat. add 1 tbsp. oil to pan; swirl to coat. add chicken; cook 4 minutes, turning to brown on all sides. remove chicken from pan. add remaining 1 tbsp. oil to pan. add garlic and mushrooms; cook 3 minutes or until liquid evaporates. add wine; cook 1 minute. add remaining 1 tbsp. flour; cook 1 minute, stirring constantly. add broth, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper; cook 1 minute or until slightly thick, stirring frequently. 4. Return chicken to pan; cover and simmer 2 minutes. uncover; cook 1 minute or until chicken is done. stir in noodles and tarragon; cook 1 minute or until thoroughly heated. place about 1 1/2 cups chicken mixture on each of the plates; top each serving with 1 tbsp parmesan cheese.