Chicken and Mushrooms in Garlic White Wine Sauce
Chicken and Mushrooms in Garlic White Wine Sauce caught my eye for a couple of reasons. The first reason being obvious. Wine. The second is that it is a lower calorie meal which I found in the Cooking Light magazine about a year ago. It’s really not that hard to make, but it does require several steps. It’s not the kind of dish that you can just pop in the oven and walk away. It requires a little TLC, but it’s worth it! Think of it this way, stirring only requires one hand so your other will be free to drink some of the white wine that you bought for the meal!
Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 25 minutes
Ingredients for 4 servings (only 350 Calories each):
4 oz. uncooked wide egg noodles
1 pound skinless, boneless chicken breast halves
2 T. all purpose flour, divided
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 T. olive oil, divided
1 T. minced garlic
8 oz. exotic mushrooms (shiitake, cremini, and oyster)
1/2 c. white wine
1/2 c. fat free chicken broth
1 tsp. freshly chopped tarragon
1 oz. shaved parmesan cheese
Preparing Chicken and Mushrooms in Garlic White Wine Sauce:
Cook noodles according to package, omitting any salt and fat. Drain and keep warm. Cut chicken into 1 inch pieces and place in a shallow dish. Combine 1 T. flour, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Sprinkle flour mixture over chicken. Toss to coat.
Heat a large non skillet over medium high heat. Add 1 T. oil to the pan. Swirl to coat. Add chicken and cook for 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 T. of oil to pan. Add garlic and mushrooms and cook for 3 minutes or until liquid evaporates. Add wine and cook for 1 minute. Add remaining 1 T. flour, cook for 1 minute, stirring constantly. Add broth, remaining 1/4 tsp. salt and 1/8 tsp. pepper and cook until slightly thick, stirring frequently.
Return chicken to pan; cover and simmer for 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook for 1 minute or until thoroughly heated. Place 1 1/2 cups of chicken mixture on each plate; top with 1 T. parmesan cheese.
Serve with a simple salad like arugula with parmesan to round out the meal.