October is a really busy month for me, leaving very little time for cooking (thus the lack of recent posts from Michelle). So, in keeping with the theme of my month, here is a super easy, super fast, but super delicious dinner!
Chicken and Mushrooms in Garlic White Wine Sauce.
Substitute your favorite dried herb for the tarragon, if you prefer. Dired basil or parsley would both work in this dish.
4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-pupose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olve oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8 ounce) packaged presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated parmesan cheese
1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into 1 inch pieces. Place chicken breat 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.
3. Heat 1 tablespoon oil in a large non-stick skillet over medum-high heat. Add chicken to pan; saute 4minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon 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 remaining 1 tablespoon four; cook 1 minute. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to the pan. Cover and simmer 2 mintues. 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. Yield: 4 servings.