Chicken and Mushrooms in Garlic White Wine Sauce

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 0.5 cup wine dry white
• 4 ounces extra wide egg noodles uncooked
• 0.5 cup fat-skimmed beef broth fat-free
• 2 tablespoons flour all-purpose divided
• 1 teaspoon tarragon fresh chopped
• 1 tablespoon garlic fresh minced
• 8 ounce mushrooms (such as shiitake, cremini, and oyster)
• 2 tablespoons olive oil divided
• 0.3 cup parmesan shaved
• 0.5 teaspoon salt divided
• 1 pound chicken breast halves boneless skinless

Equipment

• frying pan
• whisk

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain and keep warm.
3. Cut chicken into 1-inch pieces.
4. Place chicken breast halves in a shallow dish.
5. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk.
6. Sprinkle flour mixture over chicken; toss to coat.
7. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
8. Add chicken to pan; saut 4 minutes or until browned.
9. Remove chicken from pan.
10. Add remaining 1 tablespoon oil to pan.
11. Add garlic, tarragon, and mushrooms to pan; saut for 3 minutes or until liquid evaporates and mushrooms darken.
12. 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.
13. 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.
14. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.