Chicken and Mushrooms in Garlic White Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 ounces No Yolk Egg noodles3 pounds boneless skinless chicken breast1/2 cup Whole Wheat bread flour1 tblsp salt divided1 tblsp black pepper divided1 clove elephant garlic3 cups Mushrooms. I use a blend of Shitake, baby bella3/4 cup dry white wine3 cups low sodium organic chicken broth1/4 cup Olive Oil divided
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 flour, 1 teaspoon salt, and 1 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 2 tablespoons 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 salt, and 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 8 plates.
Serving Size: 8 - 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMOHME.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine flour, 1 teaspoon salt, and 1 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 2 tablespoons 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 salt, and 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 8 plates.
Serving Size: 8 - 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMOHME.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 8.2 g
- Cholesterol: 17.4 mg
- Sodium: 937.4 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.0 g
- Protein: 15.1 g
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