Recipe - Chicken and Mushroom in White Wine Sauce

This was another successful recipe that I quite liked A LOT. David enjoyed it as well, but I think that I need to make some minor changes the next time I make it (less wine, more seasoning). Although I didn't use more than the recipe called for, the wine stood out quite a bit in the flavor and otherwise, it seemed a bit underseasoned. Still really good though, so I'll definitely make it again. I found the recipe on the Tasty Kitchen blog and the original recipe post can be found here.

I have copied and pasted the recipe otherwise and made notes of the things I changed.

• 4 ounces, weight Uncooked Medium, Egg Noodles
• 2 Tablespoons All-purpose Flour, Divided
• ½ teaspoons Salt, Divided
• ¼ teaspoons Black Pepper, Divided
• 2 Tablespoons Olive Oil, Divided
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
• 1 package Pre-sliced Mushrooms, 8 Ounce Package - (prefer fresh, but didn't have them on hand so I used two small cans of sliced mushrooms in lieu of the fresh)
• ½ teaspoons Dried Tarragon (added paprika and parsley as well)
• 1 Tablespoon Miced Garlic (fresh Or From A Jar) -- (used minced garlic from a jar)
• ½ cups Dry White Wine -- (used white cooking wine)
• ½ cups Chicken Broth
• ¼ cups Shaved Fresh Parmesan Cheese (1 Ounce Or So)

Preparation Instructions

Note: You can substitute Basil or Parsley, instead of the Tarragon. But I think Tarragon has such an interesting and scrumptious flavor. So that is what I recommend.

Cook noodles according to package directions. Drain and keep warm.

Combine 1 Tablespoon of flour, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, stirring well with a whisk. Sprinkle over chicken and toss to coat.

Heat 1 Tablespoon of oil in a large non-stick skillet over medium-high heat.

Add chicken to pan and saute 4 minutes or until browned. Remove chicken from pan.

Add remaining 1 Tablespoon of oil to pan. Add mushrooms and the tarragon.

Saute for 2 minutes, then add garlic and saute an additional minute or so until liquid evaporates and mushrooms darken. Be sure not to burn the garlic (bleck)!

Add wine to pan; cook 1 minute, scraping browned bits from bottom of pan.

Stir in remaining 1 Tablespoon of flour, stirring constantly.

Stir in remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and chicken broth.

Cook 1 minute or until slightly thickened, stirring frequently.

Return chicken to pan. Cover and simmer 2 minutes.

Uncover; cook 1 minute, or until chicken is cooked thoroughly.

Stir in noodles, cook for 1 minute or until noodles are thoroughly reheated. Top with cheese.

Yield: 4 servings

As an added bonus, drum roll please….only 350 calories per serving!