Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in Garlic White Wine Sauce Recipe
Photo: Johnny Autry; Styling: Cindy Barr

This easy chicken recipe is quick to make, comforting to eat, and low enough in calories for a guilt-free dinner tonight.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 29 %
Fat 11.1 g
Satfat 2.6 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 34.3 g
Carbohydrate 26.5 g
Fiber 1.2 g
Cholesterol 99 mg
Iron 2.5 mg
Sodium 502 mg
Calcium 91 mg


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


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.

David Bonom,

Cooking Light

November 2012
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