I got this recipe from an old Cooking Light magazine that I have. It turned out great! I really wish I had thought enough in advance to have a veggie (like Parmesan Roasted Asparagus) and some homemade rolls (like these Cheese Dill Scones or Refrigerator Yeast Rolls) to go with it. Instead it stood alone and I was hungry about an hour later.
Chicken & Mushrooms in Garlic White Wine Sauce
yield: 4 servings
4 oz uncooked medium egg noodles
1 lb boneless, skinless chicken breast halves
2 Tbsp flour, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 Tbsp olive oil, divided
1 Tbsp bottled minced garlic (I used fresh garlic)
1/2 tsp dried tarragon *
1 (8 oz) pkg presliced mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1. Cook noodles according to package directions, omitting salt & fat. Drain & keep warm.
2. Cut chicken into 1 inch pieces. Place chicken into a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt, & 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remiaining 1 Tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt & 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; 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 Tbsp cheese.
*substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.