Chicken and Mushrooms in Garlic White Wine Sauce + Weekly Menu
Prep time: 
Cook time: 
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Serves: 6 servings (about 1⅔ cups each with 1½ tablespoons cheese)
  • 8 oz uncooked egg noodles
  • 1¾ lbs skinless, boneless chicken breasts, cut into 1-inch pieces
  • ¼ cup all-purpose flour, divided
  • ½ tsp salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 2 Tbsp olive oil, divided
  • 2 Tbsp minced fresh garlic
  • 1 lb sliced cremini mushrooms
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tsp chopped fresh tarragon
  • 2 oz (~1/2 cup) shaved Parmesan cheese
  1. Bring a large pot of water to a rolling boil. Cook noodles according to package directions; drain and keep warm.
  2. Meanwhile, combine 2 tablespoons of the flour, ¼ teaspoon salt, and ¼ teaspoon pepper, stirring well with a whisk. Add chicken to the bowl; toss to coat.
  3. Heat 1 tablespoons 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 4-5 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 2 tablespoons flour; cook 1 minute, stirring constantly. Stir in broth, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
  4. 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. Serve with cheese.
Recipe from Cooking Light
Nutrition Information
Serving size: ~1⅔ cups each with 1½ tablespoons cheese Calories: 440 Fat: 12.8 Carbohydrates: 34.7 Sugar: 3.3 Sodium: 671 Fiber: 2.5 Protein: 42.3 Cholesterol: 118
Recipe by Prevention RD at