You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Chicken and Mushrooms in Garlic White Wine Sauce by

Source: Cooking Light


4 oz uncooked wide 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 (8oz)package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1 teaspoon chopped fresh tarragon
1 oz parmesan cheese, shaved (about 1/4 cup)


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken pieces in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Sprinkle flour mixture over chicken; toss to coat.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic and mushrooms; cook 3 minutes or until liquid evaporates. Add wine; cook 1 minute. Add remaining 1 tablespoon flour; cook 1 minutes, stirring constantly. Add broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
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 4 plates; top each serving with 1 tablespoon parmesan cheese.

Servings: 4

Nutrition Information (per serving):
Calories 350
Fat 11.1 g
Saturated Fat 2.6 g
Cholesterol 99 mg
Sodium 502 mg
Carbohydrates 26.5
Fiber 1.2 g
Protein 34.3 g

Back to Top