Chicken and Mushrooms in a Garlic White Wine Sauce
Posted Aug 18 2010 6:02pm
Whatever your schedule or how much you typically love cooking, it’s worthwhile to have a few quick and easy recipes in your repertoire. For me, they have to meet a couple criteria. First and foremost, despite being fast, they still have to deliver on flavor. Because of that, I always try to use high quality, extra flavorful ingredients. Second, it has to be more craveable than takeout otherwise some greasy sesame tofu may be in my future.
Chicken and Mushrooms in a Garlic White Wine Sauce from Cooking Light easily qualifies on both accounts. Luscious meaty mushrooms and a rich creamy sauce make this an easy winner. Paired with pasta (which always bumps up the craveability factor for me) it makes for a meal that tastes more decadent than it’s quick prep time and low calorie count. I made mine with chanterelles from the farmer’s market because I find they have such a distinctively mushroomy flavor and aroma, but feel free to use whatever variety you prefer best. I also made mine with Al Dente Brand pasta , because for a store bought variety I find the taste comes the closest to fresh, homemade.
Chicken and Mushrooms in a Garlic White Wine Sauce Adapted from Cooking Light
Yields 4 servings
-4 ounces uncooked dry pasta
-1 pound skinless, boneless chicken breast halves
-2 tablespoons all-purpose flour, divided
-1/2 teaspoon sea salt, divided
-1/4 teaspoon freshly ground black pepper, divided
-2 tablespoons olive oil, divided
-1 tablespoon minced garlic
-1 1/2 teaspoons fresh tarragon
-8 ounces assorted mushrooms, sliced
-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.
What about you? What are your go-to meals when you are pressed for time?