Chicken and Mushrooms in Garlic White Wine Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.4
  • Total Fat: 13.0 g
  • Cholesterol: 101.8 mg
  • Sodium: 1,384.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 37.8 g

View full nutritional breakdown of Chicken and Mushrooms in Garlic White Wine Sauce calories by ingredient
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Number of Servings: 4

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 black pepper, divided
    2 tablespoons olive oil, divided
    1 tablespoon bottled minced garlic
    1/2 teaspoon dried tarragon
    1 (8-ounce) package presliced mushrooms
    1/2 cup dry white wine
    1/2 cup fat-free, less-sodium chicken broth
    1/4 cup grated Parmesan cheese

Directions

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 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.

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.

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.




Number of Servings: 4

Recipe submitted by SparkPeople user LESWHO.

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