Chicken and Mushroom with Egg Noodles

Ingredients

• 8 ounce(s) egg noodles
• 3 chicken breasts
• 2 tablespoon(s) flour
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) minced garlic
• 1/2 teaspoon(s) italian seasoning
• 8 ounce(s) sliced button mushrooms
• 1 cup(s) pearl onions
• 1/2 cup(s) white wine
• 1/2 cup(s) chicken broth

Preparation

1. [1] Cook noodles in a large pot of boiling, salted water until cooked through but still firm to the bite. Drain and return to pot.


2. [2] Cut chicken into 1-inch pieces. Place chicken pieces in a bowl or shallow dish. Combine half the flour with salt and pepper; sprinkle seasoned flour over chicken and toss to coat.


3. [3] In a large nonstick skillet over medium high, heat half of the oil. Add chicken pieces and saute until browned, about 4 minutes. If necessary, work in batches. Transfer chicken to plate.


4. [4] Add remaining oil to pan. Add garlic, Italian seasoning, and mushrooms & pearl onions and sauté until liquid evaporates and mushrooms darken, about 3 minutes. Add white wine, stirring to loosen browned bits; cook 1 minute. Stir in remaining flour; cook, stirring constantly, another minute. Add broth and continue to cook, stirring frequently, until sauce is slightly thick, 1 to 2 minutes.


5. [5] Return chicken to pan. Cover and simmer until chicken is cooked through, 2-3 minutes. Stir in noodles and cook just until heated through.