Meet the Sullivans: Menu Monday Link Up & Chicken and Mushrooms in Garlic White Wine Sauce

August 5, 2015

Menu Monday Link Up & Chicken and Mushrooms in Garlic White Wine Sauce

Hey, there! I hope you had a great weekend! Ours isn't quite over yet, and so I'm not ready to make my menu or grocery list for the week. Instead I'm here sharing one of the new recipes I tried last week for Menu Monday!

If you're interested in linking up your menu for the week, or even just a recipe you've tried that you think others might like to add to their menu, link it up down below! Don't forget to add a link back to the link up or the graphic you see above to your post so your readers can join in the fun too!

This Cooking Light Chicken and Mushrooms in Garlic White Wine Sauce was fantastic and pretty easy to put together. I skipped the white wine, because I thought it would be a waste to open a whole bottle and only use 1/2 cup, so I used Marsala (which is the Pantone 2015 color of the year, by the way!) instead because I already had it.

I will definitely be making this again really soon!

Chicken and Mushrooms in Garlic White Wine Sauce

recipe source

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. 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.

4. 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.

Now it's your turn! Link up your menu or favorite dinner recipe below! 

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