Chicken and Mushrooms in Garlic White Wine Sauce

good

My fiance absolutely loved this dish, it's now one of his favorite dishes. I use dried basil instead of the tarragon and it still tastes great!

I served this meal tonight and the hubby and I loved it! I made two modifications. First I used parsley instead of taragon. Also, instead of tossing the chicken with pasta, I opted to serve the chicken over couscous. The flavors were fantastic! This one is a keeper!

It drives me nuts to read the other reviews here and see that people who left out the tarragon did not like it. Tarragon in this recipe absolutely makes it. Don't substitute! Husband and I love it. Followed the recipe exactly except reduced the amount of egg noodles to lower the calorie/carb count. Also added a little cornstarch to the sauce to thicken it up. Otherwise followed exactly and it's delicious (of course, I love mushrooms). I don't know if I'd serve it for a special occassion but it is really great if you love mushrooms and garlic!

This was surprisingly tasty and came together quite easily. My kids were lukewarm but that is saying alot in my house. I am not used to tarragon but it did add a nice flavor. A true comfort food for a cold day and good excuse to open a bottle of white wine.

This is a good solid recipe. One of the problems I have w/Cooking Light's recipes is the 8 oz of sliced mushrooms. I can only find 6 oz packages and just adjust a bit. I made it in an All-Clad skillet w/the same amount of oil, though not nonstick, and found it worked well. I also used fresh tarragon and garlic. I didn't bother to add the parmesan, so maybe that would have upped the taste factor. I'd make it again, probably as I did tonight.

I've made this many times but never with tarragon! I've used a variety of fresh or dried spices and it always turns out good. I've also used fresh and canned mushrooms. I like to double the wine and broth to make more sauce. I also add cornstarch instead of flour to thicken it.

With the exception of using whole-wheat noodles in place of the egg noodles, I followed the recipe exactly, and I agree with others that there could be more wine sauce. It wasn't dry but it would have been nice to have a bit more sauce.

I did what the suggestions said and added twice as much wine and sour cream. I used fresh thyme instead of tarragon and I added asparagus. It was very good!

It is easy and quick. Hubby liked it.Will make it again and again. It is a good solid recipe; gave it to my hairdresser this morning. Followed the recipe exactly; Did not alter instructions or ingredients.

This recipe is a good base. It needs some more flavor. I think next time, I would perhaps begin with an onion base. Other than that, it was a classic combination that made for a hearty dinner and great leftovers.

This was just OK. It needed a vegetable and seasoning. The leftovers just sat in the frige and I had to throw out. (What a waste of money and food).

Wonderfully easy with things already on hand. We had it over angel hair pasta instead of egg noodles. Also, used small amounts of basil, tarragon, oregano and thyme and doubled the sauce. Definitely a keeper!

This is a good recipe, easy to prepare. However, I wouldn't limit myself to noodles. I made it without the noodles and then served it on rice. Two comments -- (1) The instructions tell you to combine flour, salt, & pepper and stir with a whisk. A whisk? I thought you use a whisk to incorporate some air into liquids such as eggs. (2) The instructions tell you to place the chicken in a shallow dish, sprinkle with the flour mixture, & toss to coat. It's so much easier & more effective to put the flour mixture into a plastic bag, add the chicken, & shake.

This turns out great everytime. I use one pound chicken tenderloins that I have cut from those huge, boneless breasts that my grocery store sells (hate that!). Otherwise, I wouldn't change a thing!

This is a great and easy weekday recipe. The flavors were great! I used a fume blanc for the dry white wine and it turned out delicious.

This recipe was okay, but I was a little disappointed as it was kind of on the bland side and the texture was a little too mushy for my tastes. I made this using rosemary instead of tarragon. This might be better with a splash of cream to add more dimension to the sauce. I'd also serve this with a firmer whole wheat pasta in the future because I didn't like the texture of the soft mushrooms with the soft egg noodles.

I used fresh thyme in place of the tarragon, added a T of dijon mustard, and hot pepper flakes. After mixing in the cooked whole wheat noodles, I put the whole thing in a casserole dish, topped with pecorino romano cheese and broiled for a minute or 2 to brown it. Yum! Served with steamed asparagus.

I served this on New Years Day to my fiance and a few family members who came over for dinner. I used angel hair pasta and substituted the tarragon with Thyme. I served it with tossed salad, slices of italian bread and homemade applesauce. Everyone loved it and my fiance said, "Don't change a thing. I loved it. Make it again." So that's good enough for me!

Quick recipe, great taste, what more could you ask for?! This was part of the 20/20 CL series, 20 recipes in 20 minutes. It took about 30 minutes for me, reducing the wine and chicken broth took longer than 1 minute (though i find this to be the case with all my CL recipes, so maybe it's just my burners). I actually used a sweet white wine because it was open and it didn't seem to make a difference. I only had asiago cheese on hand and the nuttiness of the cheese went perfectly. I would absolutely make this a staple, how easy!

Excellent. Made this for dinner last night and everyone loved it. I used shitake mushrooms, ¾ cup broth, and ¼ cup wine. What was amazing is after dinner, when I was cleaning up; I found the cheese still on the counter. It was delicious without it and I am sure that cut a few calories! Will make this a regular.

This is a new favorite and I would definitely make it again! I ended up adding asparagus in when sauteing the mushrooms, and added a little more of each of the ingredients to the sauce to make up for that. I also used basil instead of tarragon and a mixture of mostly dry and some sweeter wine (ran out of the dry). Instead of the egg noodles, I used cavatappi. Very easy and filling.

This dish was solid, good, not the most amazing thing I have ever tasted, but definitely tasty. We had a plethora of mushrooms in the refrigerator and this recipe was able to utilize them before they went bad. I added a handful of spinach for more vitamins, some red pepper flakes for spice, used 8 cloves of garlic, 1 tsp of dried thyme, 1 lb of mushrooms, 3/4 cup of wine, a gluten free mixture of flours to sub the regular white flour and quinoa pasta. A good quick meal that uses typical things you already have in the kitchen from your weekly groceries.

Reading all the reviews I was so hopeful - there was ittle taste to this recipe - I made it edible for dinner by adding double the wine, 1/2 cup sour cream and a large handful of fresh basil. Even after that it was only very average and disappointing!

I really enjoyed this recipe. I used fresh basil instead of dried tarragon, bow tie pasta instead of egg noodles,and lots more salt and pepper than the recipe called for. I only measure ingredients when I bake! Used a chardonnay for the white wine and less sodium chicken stock (NOT fat free!). I would make this again and will probably use more basil, maybe even add spinach.

I was totally underwhelmed by this recipe. It wasn't bad, it just wasn't particularly good and was not worth the investment of time it took me to make it. There are many other CL recipes my family has loved, so we'll be skipping this one in the future in favor of other CL meals.

This was a very good dish, I didn't have any tarragon so I used basil...I also doubled the garlic, sauce and mushrooms. Next time I want to try it with the tarragon. Will definitely make again!

A truly comforting - but not heavy - dish with a delicate flavor. If you are looking for something with bold or spicy flavors, start adding in other spicies.... but as is, the recipe is certainly not bland. Also a nice perk, you would never guess came in under 400 calories! My guest and I both licked our plates and I'm already looking forward to the leftovers. I made this almost to the letter, the only substitution being fresh (not bottled) garlic and a tablespoon of chopped fresh Tarragon in the place of dried. Served it as suggested over Trader Joe's Egg Parpadelle.

Made with a few changes. Added some chopped onion, increased the garlic and used fresh thyme since I still had some on hand from another recipe. Also did not add the chicken broth but upped the wine and added a little water and corn starch. Was pretty good and easy to prepare. Probably added more parm cheese as well.

I don't like mushrooms, but this recipe softened the blow. The mushrooms were cooked to a nice texture and the sauce was delicious.

Belive me the recipe tastes Great.Really Like It

This is a great easy meal to cook.

I would cut the salt in half if I made this again, which I probably will. I used sliced baby bellas, and homemade spinach egg noodles. Yum. This makes a good everyday meal, but could be served as a special occasion meal with the right accompaniments. It was quick: about 1/2 hour if you work quick!

Excellent

Wow. This really impressed me. Utilizes inexpensive ingredients that I constantly have on hand, including a nice dry white wine. I used whole wheat egg noodles to make sure I get all my whole grains. This recipe is so healthful: lean protein, nice hearty whole whole grains... meaty, nutty and fragrant. I loved it~

This recipe was delicious. I added about 3 spoonfuls of light sour cream to help thicken the sauce and used a little more wine than called for. The boyfriend even went back for seconds!

I'd give this recipe 2 stars (has potential) as written, but 4 stars with modifications. Like some other reviewers, I found the sauce to be a little bland, so I added a splash of whole milk and a generous dollop of light sour cream and a few tablespoons of parmesan, making it more like a creamy stroganoff (yum!). I also added slightly more wine and broth than called for and almost doubled the mushrooms. With these changes, I really liked the sauce and would make it again.

OK but lacked flavor....needed more spice but has potential

This is a wonderful meal. I double everything hoping to have lunch during the week but seeing as my very picky husband "who hates diet food" made it his quest to finish the meal off I was outta luck. I will def. add this to my more commonly used recipes. I had no tarragon so I used marjoram worked out great.

Awesome recipe! I used basil and whole wheat egg noodles to add some whole grains to the meal. I doubled the recipe and used the left overs for lunch the day after. Will definately make it again.

This recipe was very easy and it tasty so yummy. I was afraid the sauce woulnd't be sufficent, since I did go over on the past but the sauce was so flavorful and rich that is was not a problem. The boyfriend thought it was a fetuccini sauce and requested, we add this to our routine night. Fast, easy, and super yummy!

This is a great tasting 'comfort food' and a favorite in my family. I more than double the amount of wine, and double the mushrooms. I cook the mushrooms, garlic and seasonings down for about 30 min.on med-high, which reduces to a wonderful broth. Then I shake the flour and chicken broth well in a container w tight lid to avoid lumps. I use whole wheat noodles, and oat flour to dust and thicken. Great recipe!

It was ok but a little bland. Might just need some more salt and garlic- couldn't pick up much of that.

I would make it again using my changes. It did need more seasoning and extra wine. I also used whole wheat pasta and added spinach and more chicken broth.

We had this for dinner last night and it was wonderful. I might add a bit more salt, but other than that I'd keep it exactly the same.

My husband and I thought this recipe was very tasty. I made a few changes to the recipe. We tend to like a lot of spice and since I never use tarragon, I substituted 1/2 tsp. each of dried thyme and dried oregano. I used 3/4 cup wine (instead of 1/2 cup) and 1/4 cup lemon juice (instead of the chicken broth). I served it with organic salad greens with heirloom tomato. I will definitely cook this again. It is a suitable menu to serve for guests or for a casual family meal.

Doubled the wine, added some flour to the sauce and doubled all of the spices. I also let the chicken simmer for about 5 minutes in the sauce. At the end I added a splash of milk. It turned out really good and is a really quick recipe to make. It's definitely not a "wow this is amazing dish", but it's pretty good for how simple it is.

Great recipe! I made it with Italian sausage instead of chicken and spinach instead of mushrooms. Delicious! :)

Making the dish now, thus far, the prep is very easy and simple... I am subsituting the tarragon for thyme and omitting the parmisan cheese for mozzerella (because I have it on hand) and my husband and I do not like egg noodles so I am serving it over rice. So far the only thing I don't like about this recipe is that I keep drinking the wine I'm supposed to be putting in the dish! 3 stars til we dine and then a true review :)

Made this for dinner and it came together very quickly. Used dried basil and a sauvignon blanc. I liked the suggestion to add some light sour cream; it made the sauce richer. Since I didn't have egg noodles, I served it over a package of chicken cous cous. The recipe made three generous servings. Steamed green beans or asparagus would be a nice accompaniment.

Very Tasty. This recipe is simple straight-forward and delicious. The wine adds a wonderful flavor, even to someone who doesn't drink wine. Defiantly a make again.

My family does not like mushrooms, so I substituted onions. This was phenomenal, and is going into the recipe book. I used a Beringer Chardonnay for the sauce, and it worked really well to drink the same with the dish.

My husband and daughter both liked this--she hates mushrooms and he doesn't like noodles but they ate it and complimented it. The only change I made beside slicing my own mushrooms and mincing my own garlic is that I used basil. None of us like tarragon. I served it with steamed broccoli.

Hello, can anyone please tell me if you can cook this dish in a wok?? Stupid question i know, just starting out cooking though lol. Thanks!

This was very yummy! I did modify a bit; doubled the sauce like others, and used herbes de provence instead of tarragon, added more noodles. Will make again same way!

Loved it. Will make it again. Very tasty and filling. I subbed pasta and flour for gluten-free versions. Took longer than the recipe stated.

This was delicious!!!! I added the tarragon in the flour mix at first and added sun dried tomatoes during the saute. This was easy and everyone loved it. Even the kids.

This was tasty, and if you have your mise en place ready, goes pretty quickly and easily. I used fresh thyme in place of the tarragon, as I had it on hand and needed to use it, and served it over brown rice instead of the egg noodles. On the side, beet greens sauteed with garlic & dried red pepper flakes and roasted Jerusalem artichokes.

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Excellent one dish meal. Tasty as written, replaced Tarragon with Basil and Lavender, cause that's what I had on hand.

This dish is soooo good!!! The man loved it, I loved it... those are the only two people who ate it and it was delish! I added about a 1/4cup of onion to deepen the flavor and used both oregano and basil instead of the tarragon (because I cannot stand tarragon) and used whole grain egg noodles (you can barely tell the difference) and it came out awesome! Will be making it again and again for sure!

Good dish but I felt it was a bit on dry side and not enough noodles for my liking. Plan on adding 2 more oz of noodles and just a bit more wine or chicken broth.

Solid recipe. I added extra garlic, tarragon and salt to better season the dish, but followed the recipe otherwise. I served it over egg noodles, as suggested, with a side of roasted green beans. We drank the unoaked chardonnay that I used in the dish with dinner.

So good. Flouring the chicken before sautéing kept the chicken incredibly moist. When I added the mushrooms and garlic my pan was quite hot and my garlic browned – next time I will start the mushrooms first, cook partially, then add the garlic. I used thyme and it complemented the other flavors well. Kids and adults enjoyed! This will become a regular at our house.

Solid recipe. Easy, quick and versatile. Added extra garlic, and will add more mushrooms next time. Cooked as written with tarragon and liked it very much, but will also try with basil in future efforts.

Quick and delicious! I left out the noodles and served this with a baked potato. Will certainly make this dish many more times.

I loathe egg noodles so I subbed in multigrain bowtie and it was delicious! I also didn't use tarragon but instead used about 1/2 Tbsp of thyme and it added just enough spice to make it less bland. very easy, delicious dish that feels fancy than it is.

Yummy. Quick, easy, delish. I'd love to try it with thyme in place of the tarragon too.

Great flavor, and easy to prepare. I did not have tarragon so I substituted 1/2tsp of fennel seeds that I chopped finely.

Every month we try to make at least one of your recipes. Well, we received you 25th Anniv. Issue this weekend and tried this one. It was the dullest one we have ever made. It had no taste. I only ate it because I put on a lot of the parmesan cheese which improved it. Tomrrow we are going to try a scallop recipe with soba noodles. We will be sure to let you know how that one goes.

This is a good recipe for when we don't have a lot of time or are too tired, but still want a good, hearty meal. We use the exotic mushroom blend they sell at our grocery store (baby bellas, shitake, and oyster mushrooms), and double the wine and herbs. I think the cheese is really important to the recipe, it adds a bit of tang and wakes up the dish.

LOVED this recipe! I love that it can be tweaked and changed based on what I have hanging around. I used dried rosemary instead of tarragon and whole wheat angel hair instead of egg noodles. I also, always, add a dash of olive oil to my pasta as a finisher in any dish that isn't exactly a "sauce". My kids and I thought it was perfect. The earthy taste of the mushrooms with the body from the wine (GOOD wine makes a huge difference, don't use cooking wine!), and the salt from the parmesan was a great combination! I will definitely make it again! Also, if you follow the cooking times, this can be done in about 20 minutes (minus prep time of the chicken), it also will make a big difference in the amount of sauce, and the body of flavor left in the wine. If you cook out the wine too much, it loses a lot of flavor :)

Loved this. My husband said it was his new favorite pasta white sauce and my four year old devoured it!

Excellent. Made almost exactly as written (omitted tarragon). Everyone loved it! Also I threw some artichoke hearts on my portion and that was fantastic as well

This was a delicious recipe. I made the recipe exactly as written and was treated to tender, moist, chicken in a rich-tasting, flavorful, almost creamy-ish sauce. I'm with the other reviewer who said it can't be done in 20 minutes - it's closer to 35-40, but well worth it. Leftovers made a fabulous lunch the next day.

I used boneless chicken thighs instead. Sliced baby Bella mushrooms worked great. Fresh tarragon was a must, and I still had some in my garden. As always, I used way more garlic, but that is what my family likes. I'll be adding this to my regular rotation.

Very bland and labor intensive. No one in my family cared for it.

This dish was pretty good, although it lacked a bit of flavor.

so my pet peeve is when people review a recipe they made a lot of changes to. followed recipe exactly - came out great, especially for the short time it took to make. Maybe I would add more garlic next time. kids loved it too (they like mushrooms.)

Quick, easy weeknight meal with ingredients I typically have on hand. Used Wegmans pre-packed stir fry chicken & dried tarragon to save time. Portions were generous on this recipe.

I loved this meal! Had everyone trying to steal my leftovers the next day. Loved the mushroom blend, although I felt the Oyster mushrooms were a little overwhelming, so I chopped them up a little more. I think it would taste great with baby bellas as well.

Truly delicious! Saw this today and decided to go for it for dinner - was not disappointed! Did not have fresh mushrooms on hand so substittued canned - result was good, but next time will plan to have fresh. It's a keeper!

This is awesome. I used baby bella mushrooms and omitted tarragon and it was still fabulous. Will be in my rotation from now on....

I found the recipe rather bland, but my very picky 7 year old loved it! He even ate the mushrooms!

I made this as directed, and found it bland. Adding salt made it better, but I don't think I'll make again

I omitted the pasta to make it low-carb. The big difference was the addition of artichoke hearts. The sauce was tasty and probably add lemon juice next time. The chicken was juicy and tender. Very quick for a weekday dinner. I sprinkled a bit of leftover flour mix over the final cooking to thicken the sauce.

I thought this was great and had nice flavor. I steamed broccoli and added the chicken mushroom mixture on top instead of egg noodles as we are avoiding heavy carbs. It was sooo good.

Really tasty. Followed recipe exactly.

I love a good white wine sauce, and this recipe leverages many common kitchen staples which is appreciated. However, I feel it lacks that special something to make it unique and special. I made with red pepper and a few other mods based on reviews of a similar recipe (see below) but would also consider lemon, truffle salt, or herbed breadcrumbs. I merged this recipe with the Chicken and Mushrooms with Marsala Wine Sauce recipe and it came out great. I subbed oregano for tr tarragon, used 2/3 cup of broth (all I had was beef broth which added a really nice, rich, earthy undertone), extra garlic, and a splash of red pepper. The hit of spice added warmth and complexity. I will make again, with modifications. And lots of Parmesan!

It was OK, but definitely needs punching up! I followed the recipe, including the tarragon and the cheese, but I will not make this again. There are just too many other more flavorful dishes out there.

Absolutely yummy! I used baby portobellos because that's all there was in the store.

This was a great recipe. Not labor intensive at all- in fact, part of what made it so appealing was how simple and easy it was-- great for a weeknight. I doubled the wine and the broth, and used 1 TBS of cornstarch to thicken the sauce. I also added broccoli, about twice as much the garlic (I was too lazy to measure) and used orzo instead of pasta. This was a hit in our home.

Simple and delicious. Only changes I made, used dried tarragon (1/2 tsp.) and added 1 chopped zucchini (after adding the broth). Well definately be making again.

This received a unanimous thumbs down from my family. In a word: boring. For those who feel like tweaking it, I think it has potential. I have so many recipes I like (I've been getting Cooking Light for nearly 23 years!) and so many yet to try, that I can't be bothered messing around with a recipe to figure out how to save it when in the end, it's just another chicken recipe.

Delicious! Altered the recipe slightly based on previous reviews and what I had at home. I doubled the salt and pepper and used regular sliced mushrooms from the grocery store. I also used parsley instead of tarragon and vegetable broth instead of chicken broth. I'll definitely make this again!

Very, very, very good!!! Have made three times since the issue came out.

Delicious. Instead of egg noodles I used rotini pasta. Seems like it would work with any pasta. I also added some broccoli. It went well with the flavors.

5 stars all the way... Unless you're Cat Cora I'm not sure how you can complete this in 20 minutes, but other than that, this recipe was OUT OF THIS WORLD. I used manischewitz egg noodles, and they were wonderful in this dish! I didn't have fresh parm, but the grated parm worked fine, just not as elegant... also could not find tarragon anywhere, so didn't use it and let me say, even my husband thought this was a first rate recipe. Will make again and again!

I made this tonight and followed the recipe EXACTLY. My husband and I really liked it. If you are looking at the low ratings for those that changed the recipe and or left out key ingredients such as tarragon, please disregard. Those rating are not relevant. I will be making this again.

I really enjoyed this a lot. I didn't use Parmesan cheese just because I made it ahead for lunch and didn't want the cheese to spoil. But it was still really good. It didn't have a lot of flavor but I didn't find it underwhelming like other reviewers. Will make again for sure.

This was really good and tasty and will go into my regular rotation. I just used cremini mushrooms. The kids loved it as well.

This was quick, easy and delicious, perfect comfort food for a cold night - like tonight! Definitely adding to the rotation! I used a wild mushroom olive oil and sliced cremini mushrooms - loved it!

Very good. Like others a little modification. Added chopped onion then the mushrooms etc. Used no salt and no sodium chicken broth. Added granulated onion (which has no sodium) to the flour/pepper coating on the chicken. Used slightly over 3/4 C of wine and broth. Added a little over 1 T of low fat sour cream at end along with asparagus sauteed in olive oil. Served over brown and wild rice instead of pasta.

Very tasty for a quick meal! The only thing I added was a splash of cream to make the sauce more luscious. Would definite make this one again.

I made this recipe and just thought it "lacked" something - I figured out that I mistakenly forgot to add the cheese to the sauce and I believe that would have been the "something" so I'll be making again soon to be sure. The dish had flavor, the sauce coated the noodles really well and the chicken was extremely tender, but I think also next time I would use different pasta - probably a veggie mixture of pasta (like Garden Harvest) to also give more flavor. I'll be hanging on to this one for another go with some modifications to see if it's a "keeper." It absolutely takes no time to make and for that I'm going to give it another go - definitely easy recipe.

It was pretty easy to make. I prepped some ahead of time. First time cooked with tarragon. My husband and I liked it. Adding a veggie such as broccoli or peas may be good as well. We would definitely eat again!

I also made this pretty much to the recipe (ok, I used rotisserie chicken instead of uncooked breasts) and we LOVED it. Unique flavors, as I had never cooked with fresh tarragon before. I added in some chopped onion to help the mushrooms caramelize and served the dish on mixed greens. Really rich flavor considering no cream was involved. We will definitely be making this again - very fun to enjoy with your leftover wine. :-)

I thought this was ok, but nothing special. I expected more flavor in the recipe. There were several changes I made to the recipe. First, I kept the breasts whole, and eliminated the pasta, so I could serve it as a chicken breast with wine sauce. Also, I bought 4 oz of gourmet blend mushrooms and used 4 oz button mushrooms. Perhaps it would have been more flavorful with only gourmet mushrooms? I forgot about the tarragon til after the meal, but I don't think it would have made a difference (my husband and I are not fans of liquorice type seasonings). I made the roasted fingerling potatoes with the addition of Brussels sprouts for the side dish. There are several other chicken and wine sauce recipes at CL for me to try, so I doubt I will make this again.