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Chicken And Mushroom Skillet

Created by KittenCal on November 15, 2011

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast (sliced into about 1-inch pieces)
3 tablespoons all-purpose flour, (combined with 1/2 teaspoon each seasoned salt, black pepper, garlic powder and 1/4 teaspoon cayenne pepper)
Olive oil
3 large garlic cloves, minced
1/2 teaspoon dried tarragon

Step 1: Cook noodles according to package directions; drain transfer to a bowl then toss with 1-2 tablespoons oil or butter to prevent sticking.
Step 2: In a shallow bowl combine 3 tablespoons of flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon; add in chicken cubes and toss to coat.
Step 3: Heat olive oil in a large skillet over medium-high heat (use as much oil ad desired) add chicken and cook for about 3 minutes or until browned (do not cook the chicken completely it will cook more in the sauce) remove chicken to a bowl (you should have two bowls, one for the cooked noodles and one for the browned chicken).
Step 4: To skillet add garlic, tarragon and sliced mushrooms; sauté for 3 minutes or until liquid evaporates from the mushrooms; stir in remaining 1 tablespoon flour then cook 1 minute, stirring constantly.
Step 5: Stir in wine and broth; cook 1 minute or until slightly thickened, stirring constantly. Season with more salt and pepper if needed.
Step 6: Return chicken to the pan and cook about 3-5 minute or until chicken is completely cooked through.
Step 7: Stir in noodles until thoroughly heated.
Step 8: Divide the chicken with sauce onto 4 plates, then sprinkle with parmesan cheese.