CHICKEN & MUSHROOMS IN WINE SAUCE

Put this chicken and mushrooms in garlic white wine sauce recipe, courtesy of Cooking Light, together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

under 30 mins
lunch dinner
Updated on 6 January 2024

Ingredients for servings

    Chicken

  • 4 ounces uncooked medium egg noodles

  • 1 pound skinless, boneless chicken breast halves

  • 2 tablespoons all-purpose flour divided

  • 0.5 teaspoon salt divided

  • 0.5 teaspoon freshly ground black pepper divided

  • 2 tablespoons olive oil divided

  • 1 tablespoon minced fresh garlic

  • 1 package presliced exotic mushroom blend 8-ounce, (such as shiitake, cremini, and oyster)

  • 0.5 cup dry white wine

  • 0.5 cup fat-free, less-sodium chicken broth

  • 1 teaspoon chopped fresh tarragon

  • 0.25 cup shaved Parmesan cheese

Directions

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

  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 0.25 teaspoon salt, and 0.125 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté 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 0.25 teaspoon salt, and remaining 0.125 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

  • 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 1.5 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

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