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 Main course & One Pot Meals - Non Vegetarian

April 2012
Chicken & Mushroom In White Wine Sauce


  • 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,
    ¼ teaspoon salt, and 1/8 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 ¼ teaspoon salt, and
    remaining 1/8 teaspoon pepper; cook
    1 minute or until slightly thick, stirring
  • 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
    1½ cups chicken mixture on each
    of 4 plates; top each serving with 1
    tablespoon cheese.

  • 4 ounces uncooked medium egg noodles or pasta
  • 1 pound skinless, boneless chicken breast halves
  • 2 tbsp all-purpose flour, divided
  • ½ tsp salt, divided
  • ¼ tsp black pepper, divided
  • 2 tbsp olive oil, divided
  • 1 tbsp bottled minced garlic
  • ½ tsp dried tarragon
  • 1 (8 ounce) package pre-sliced
  • ½ cup dry white wine
  • ½ cup chicken broth
  • ¼ cup grated Parmesan cheese

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