Chicken & Mushrooms In Garlic White Wine Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #2642
November 16, 2011
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Pasta, Vegetables, Mushrooms, Easy/Beginner Cooking, Quick Meals, Stove Top, Low Fat, Special Diet - Weight Watchers etc., Wine more
"Light chicken and mushroom dish with egg noodles, mushrooms and white wine. Using yolk free noodles reduces the fat content even further. From Cooking Light."
Ingredients
Nutritional
- Serving Size: 1 (278 g)
- Calories 418.2
- Total Fat - 13.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 124.3 mg
- Sodium - 557.1 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 2 g
- Sugars - 2.1 g
- Protein - 43.3 g
- Calcium - 99.8 mg
- Iron - 2.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.5 mg
Step 1
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Step 2
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Step 3
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.
Step 4
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 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Step 5
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.
Tips & Variations
No special items needed.
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