This easy and rich chicken entree is speedy to make, incredibly comforting to eat, and low enough in fat and calories to make for a stress- and guilt-free dinner tonight. If you'd prefer, you can serve the chicken and sauce over a different pasta noodle--linguine would be a great choice here. We love the flavor variation and savory depth that a diversity of mushrooms bring to this dish, but if you have trouble finding a packaged blend, feel free to use 8 ounces of your favorite mushroom.
4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh tarragon
1/4 cup shaved Parmesan cheese
How to Make It
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, 1/4 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 1/4 teaspoon salt, and remaining 1/8 teaspoon 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.
This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.
You are not reviewing this recipe. This recipe includes chicken. The basis of the pan sauce is in scraping up the brown frond from the chicken to give the sauce flavor. Of course it lacked flavor - you left out one of the main ingredients providing the flavor!
Four stars - with modifications. After reading other reviews, I upped the white wine and chicken broth to 1 cup each. I also added more herbs - chopped fresh rosemary, thyme and Italian parsley - in addition to extra tarragon.
The sauce thickened nicely, even with the extra liquid, and the dish reminded my husband and me of a chicken "stroganoff."
I used just 3 ounces of No Yolk Egg Noodles and served over sautéed zucchini cut with the broad Spiralizer blade to mimic the noodles.
Made this way, it's a keeper! :)
Please, please, please why does everyone think that BSCB (boneless skinless chicken breast ) is the be all to end all - thighs have better flavour, don't dry out, have comparable protein, can take longer coking times, and are generally more economical - especially if you buy leg quarters and sjin and bone them yourself - which is totally simple. Just sayin' ....
The only change I made was adding dried Italian seasoning to flour mixture instead of using terragon. Start to finish took 25 minutes, not sure why it took others so long? Also roasted asparagus as a side whilst this was in progress.Will definitely be adding this to my rotation!
3.5 stars. This is a great base dish but needs adding to. To make it 5 star: For the chicken, season it to your taste. I love big flavors. I upped salt (kosher) to a heaping teaspoon, pepper to a teaspoon and added a heaping teaspoon of garlic powder. I left the white wine and broth as they were but added 1/2 T cornstarch to make the sauce even thicker. In the end, I stirred 1/4c Parmesan into the entire mixture and stil topped with a little more in each bowl.
Overall, I really liked this recipe, and will definitely add it to my "recipe box" to make again. It actually has a slightly hearty, Fall-meal type of feel, though in actuality it is not heavy at all. I used wide egg noodles and would suggest you do as well. Also, there is not much sauce left over once you toss all the ingredients together. Furthermore, I just couldn't get the chicken to brown the way it does in the pics. Still, the flavor was great and it was a relatively cheap meal. Like most everything that CL designates as a 20 minute meal, this takes far longer than 20 minutes. Give yourself at least an hour if you plan on cleaning as you go. I really feel like CL's test kitchen simply has elves who do all the cleaning and half the prepping and confuse the editors into thinking a home cook (who is also making a side dish) could get this done in under a half hour. Lastly, THIS NEEDS FRESH TARRAGON! Seriously, it's not a slow simmer dish. If you use dried it won't have nearly as much flavor nor will it be the same. Oh, and for the love of god, don't make this into a vegetarian dish and complain that it has not flavor. Both the chicken stock and the browned frond and flour that are scraped from the pan when adding the wine are key to getting this to have any substantial flavor.
this recipe turned out really well. used pounded, flat chicken instead of cut up chicken. doubled the amount of mushrooms and white wine. omitted the chicken broth. used baby portabella mushrooms instead of a mix of varieties. lots of flavor. will make again!