Sunday, April 14, 2013

Chicken and Mushroom in Garlic White Wine Sauce

I tore this recipe out of Cooking Light November 2012 issue back in November and hadn't even used it until this past week. It's one of those recipes that you can cook super-fast, like in 20-minutes if you already have all the ingredients. I usually have to go to the store and get the stuff I don't keep around much, like mushrooms!



Ingredients:

4   ounces uncooked wide egg noodles

1   pound skinless, boneless chicken breast halves (I used the strips-easy to cut in one-inch  squares)

2   tablespoons all-purpose flour-divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2   tablespoons olive oil, divided

1   tablespoon minced fresh garlic

1   (8-ounce) package pre-sliced exotic mushroom blend, such as shiitake, cremini, and oyster

1/2  cup dry white wine

1/2  cup fat-free, lower-sodium chicken broth

1    teaspoon chopped fresh tarragon

1    ounce Parmesan cheese, shaved (about 1/4 cup)

Family will ask for more!!!!!

Recipe: Serves 4

1.  Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

2. Cut chicken into 1-inch pieces. Place chicken pieces in a zip-lock bag with 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss gently to coat.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan.

4. Add remaining 1 tablespoon oil to pan. Add garlic and mushrooms; cook 3 minutes or until liquid evaporates. Add wine; cook 1 minutes. Add remaining 1 tablespoon flour; cook 1 minutes, stirring constantly. 

5. Add broth, remaining salt and pepper, cooking 1 minute or until slightly thick, stirring frequently.

6. Return chicken to pan; cover and simmer 2 minutes. Uncover and cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook 1 minute or until thoroughly heated.

7. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon Parmesan shaved cheese.

8. Serve this with the following white wine or one of your choice. I chose Soda Rock Chardonnay because we had been there last summer when we stayed in the Alexander Valley for 10 days. 



This 100 percent Chardonnay has "lovely aromas of freshly sliced apples, pear and pineapple that greet the nose. The smooth entry offers fruit flavors of bright pear, crispy apples, and juicy tropical fruit, with just a hint of caramel and butterscotch in the finish."

It sells for $36 a bottle.  Enjoy!


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Recipe by David Bonom, November 2006