Chicken and Mushrooms in Garlic White Wine Sauce

I made this last night, so you know it was easy. The only problem I had was there wasn't a lot of sauce. It evaporated in the pan pretty fast. Perhaps I should turn down the heat.

Taste was pretty good. I couldn't taste the tarragon, but we are at the bottom of a jar, so that may be why. Also I like pepper, so every time it called for 1/8 tsp, I put in 1/4.

Overall, quick and easy and satisfying. I would have again.

Chicken and Mushrooms in Garlic White Wine Sauce

Substitute your favorite dried herb for the tarragon, if you prefer. Dried 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-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated 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.

Yield: 4 servings

CALORIES 350 (29% from fat); FAT 11.1g (sat 2.6g,mono 6.2g,poly 1.4g); PROTEIN 34.3g; CHOLESTEROL 99mg; CALCIUM 91mg; SODIUM 502mg; FIBER 1.2g; IRON 2.5mg; CARBOHYDRATE 26.5g

Cooking Light, NOVEMBER 2006