I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, January 30, 2011

Chicken and Mushrooms in Garlic White Wine Sauce

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


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.

Nutritional Information

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

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