Wednesday, April 17, 2013

Chicken and Mushrooms in White Wine Garlic Sauce

Ping! Alert. Meow, Meow! Alert. Bzzz. Alert. Chirp, Chirp. Alert. 

No, the above does not indicate that my robot self is currently malfunctioning, it is my calendar alerting me of my next meeting/call/appointment/dinner engagement/happy hour/I think you get the point. 

Side note: I still can't decide on which ringtone provides a less threatening and more serene notification when receiving said alerts. 

I am leaning towards meow, meow.

Basically, what I am trying to say is... right now, I do not have time to cook a braised, succulent and tender dinner for two.  I do have time to use techniques such as delivery and take out, but the idea of low and slow does not apply to my kitchen activities as of lately.   

However, I was getting tired of outsourcing my meals and missed my stove.  That doesn't necessarily mean that my schedule screeched to a halt, it just meant that I had to stick super fast and super easy.  

A perfect example of a super easy and fast meal is Chicken and Mushrooms in White Wine Garlic Sauce.  It's not only quick to make (less than 20 minutes), but also very budget friendly.  

Chicken and Mushrooms in White Wine Garlic Sauce 
Recipe adapted from Cooking Light Magazine

serves 4 


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 freshly ground black pepper, divided
2 tablespoons olive oil, divided 
1 tablespoon minced fresh garlic
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 
1/2 cup dry white wine 
1/2 cup fat-free, less-sodium chicken broth 
1 teaspoon chopped fresh tarragon
1/4 cup shaved Parmesan cheese 


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

2. 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.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. 

4. 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.

5. 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.

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