Chicken, Mushroom and Wine Sauce with Noodles
A delicious combination that is quick and easy to prepare.
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Amount Per Serving
Calories from Fat 476
% Daily Value *
Total Fat 54g
Saturated Fat 24g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Total Carbohydrates 60g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 ounces egg noodles
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt, divided (I use Borsari)
- 1/4 teaspoon black pepper, divided (preferably freshly ground)
- 2 tablespoons olive oil, divided
- 3 cloves garlic (about 1 tablespoon), minced
- 3/4 teaspoon dried tarragon
- 1/2 teaspoon dried basil (see Notes)
- 8 ounces mushrooms, sliced
- 3/4 cup dry white wine (Pinot Grigio is good)
- 3/4 cup chicken broth
- 2 teaspoons corn starch
- 3 tablespoons water
- Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
- Cook noodles according to package directions. Drain and set aside.
- Cut chicken into bite sized pieces (about an inch).
- In a shallow pan or pie plate, combine the flour, 1/4 teaspoon salt and 1/8 teaspoon pepper,
- Toss the chicken in the flour mix to thoroughly coat.
- In a small dish, mix the corn starch and water until dissolved.
- Heat 1 tablespoon oil in a frying pan over medium heat. Add the chicken and sauté until browned, then remove the chicken.
- Add the remaining oil to the pan; then the mushrooms. Sauté the mushrooms until they darken.
- Add the garlic, tarragon and basil and sauté for another minute.
- Add the wine. the remaining salt and pepper and the corn starch mix. Stir.
- Add the chicken broth and stir until the sauce thickens.
- Return the chicken to the pan. Cover and simmer 2 or 3 minutes until chicken is done (uncover to check).
- Stir in the cooked noodles and cook for another minute until noodles are hot.
- Serve with optional Parmesan cheese and parsley as garnishes.
- The flavor of this dish is highly dependent on the seasonings. The original recipe called for tarragon and optionally other spice(s) of your choice. I had some fresh basil growing in a window box and used that. the result was very good and that is why I recommend it in the recipe.
Adapted from Food.com
Adapted from Food.com
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