[blindweightwatcher] Chicken and Mushrooms in Garlic White Wine Sauce
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Fri, 23 Jan 2009 18:59:02 -0600
Chicken and Mushrooms in Garlic White Wine Sauce
8 WW points
SOURCE:
http://www.cookinglight.com/cooking
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.
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