Chicken and Mushrooms in Garlic White Wine Sauce
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- 6 ounces of egg noodles, cooked
- 1-2 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons flour
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil
- 2 cloves of garlic, minced
- ½ teaspoon thyme
- 2 cups of fresh sliced mushrooms
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup freshly shredded parmesan cheese
- parsley for garnish, chopped (optional)
1Cut chicken into 1 inch pieces.
2In a bowl, combine 1 Tablespoon of flour, salt, pepper and Thyme. Add in the chicken and toss to coat.
4Meanwhile, begin to cook the noodles; cook as directed on the package. ( I cook my noodles in chicken broth to add more flavor to the dish).
5After chicken has been cooked, remove the chicken from the pan on to plate.
7Add the white wine and ½ of the chicken broth; Simmer for 2 minutes. (I like using Pinot Grigio wine in this recipe).
8Mix the 1 Tablespoon of flour with the remainder chicken broth; stir into the pan and mix until slightly thickened.
9Add the chicken back to the pan and simmer for another 2 minutes or until chicken is heated through.
10You can either mix the noodles with the chicken mixture, or spoon the chicken mixture over individual plates of noodles. Garnish with parsley and sprinkle with grated parmesan cheese.