Chicken and Mushrooms in Garlic White Wine Sauce

Attention, attention! REAL NOODLES AHEAD! I must admit, it was an extra special treat to eat real, non-brown rice noodles. This is a small serving but an excellent one. Next time, I think I will add some asparagus into the mix. I also doubled the amount of mushrooms because we really enjoy them!

Side note: As much as I love wine, I don't keep it in the house because I'm the only one who drinks and I'd rather eat my calories. While not as cost effective, they do sell small bottles of wine in stores that are equal to about 2 glasses if you would like to avoid temptation!

Chicken and Mushrooms in Garlic White Wine Sauce

Serves 4

Ingredients:

4 oz uncooked medium egg noodles
1 lb skinless, boneless chicken breast halves
2 tbsp all-purpose flour, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
2 tbsp olive oil, divided
1 tbsp bottled minced garlic
1/2 tsp dried tarragon
2 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated 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 tbsp flour, 1/4 tsp salt, and 1/8 tsp 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 tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt, and remaining 1/8 tsp 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 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.