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Chicken and Mushrooms in Garlic White Wine Sauce

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

4 servings

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.