Chicken and Mushrooms in Garlic White Wine Sauce

Course: Main Course


  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless boneless chicken breast halves (or chicken thighs)
  • 2 tablespoons all-purpose flour divided
  • ½ teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper divided
  • 2 tablespoons olive oil divided
  • 1 tablespoon minced fresh garlic
  • 1 8-ounce package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • ½ cup dry white wine
  • ½ cup fat-free less-sodium chicken broth
  • 1 teaspoon chopped fresh tarragon
  • ¼ cup shaved Parmesan cheese


  • 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.