Chicken and Mushrooms in Garlic White Wine Sauce


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

2. Cut chicken into 1 inch pieces. Place chicken pieces in shallow dish. Combined 1 tbsp flour, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Sprinkle flour mixture over chicken; toss to coat.

3. Heat a large nonstick skillet over medium high heat. Add 1 tbsp oil to pan; swirl to coat. Add chicken; cook 4 minutes, turning to drown on all sides. Remove chicken from pan. Add remaiing 1 tbsp oil to pan. Add garlic and mushrooms; cook 3 minutes or until liquid evaporates. Add wine; cook 1 minute. Add remaining 1 tbsp flour; cook 1 minute, stirring constantly. Add broth, remaining 1/4 tsp sale, and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.


4. Return chicken to pan; cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook 1 minute or until thoroughly heated. Place about 1.5 cups chicken misture on each of the 4 plates; top each serving with 1 tbsp parmesean cheese.


  • 4 oz uncooked whide egg noodles
  • 1 lb skinless, boneles chicken breast halves
  • 2 tbsp all purpose flour, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 2 tbsp olive oil, divided
  • 1 tbsp minced fresh garlic
  • 1 (8 oz) package presliced exotic mushroom blend (such as shitake, cremini, and oyster)
  • 1/2 cup dry white wine
  • 1/2 cup fat free lower sodium chicken broth
  • 1 tsp chopped fresh tarragon
  • 1 oz Parmesean cheese, shaved (about 1/4 cup)