So I must apologize. I quoted this on the 'upcoming menu items' as a 'cream' sauce. This is not a cream sauce. It is another great solid recipe like the last post about five-spice pork lo mein, but from a different culture. It calls for egg noodles, which I also really like. You don't feel as heavy with egg noodles compared to regular noodles. Plus this recipe gives us an excuse (as if we needed one) to open a bottle of wine. The difficult part is choosing which of our beloved wines to 'throw' into a recipe.
The last couple of recipes have been light on the ratings. This one is not. As of today's post, 73 (YES SEVENTY-THREE) people gave this an average rating of 4 out of 5. We've made it several times in our house, which should tell you that it's at least worth trying.
Recipe by David Bonom, Cooking Light, November 2006
Yield: 4 servings
- 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
PreparationCook 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.
- Calories: 350 (29% from fat)
- Fat: 11.1g (sat 2.6g,mono 6.2g,poly 1.4g)
- Protein: 34.3g
- Carbohydrate: 26.5g
- Fiber: 1.2g
- Cholesterol: 99mg
- Iron: 2.5mg
- Sodium: 502mg
- Calcium: 91mg