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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Mushrooms in Garlic White Wine Sauce Recipe

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This recipe for Chicken and Mushrooms in Garlic White Wine Sauce is from The Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces uncooked wide egg noodles
1 pound skinless, boneless chicken brests halves
2 tbsp flour, divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 tbsp olive oil, divided
1 tbsp minced fresh garlic
8 ounces sliced button or cremini mushrooms
1/2 cup dry white wine
1/2 cup chicken soup
1 tsp chopped tarragon
Directions:
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into 1 nich pieces. Place chicken pieces in a shallow dish. Combine 1 tbsp flour, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Sprinkle flour mixture over chicken; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 tbsp oil to pan. Add garlic and mushrooms; cook 3 minutes or until liquid evaporates. Add wine; cook 1 minute. Add remaining 1 tbsp flour; cook 1 minute, stirring constantly. Add broth, remaining 1/8 tsp pepper; cook 1 minute or until slightly thick; stirring frequently.
4. Return chicken to pan; cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates.
Number Of Servings:
Number Of Servings:
4

 

 

 

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