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
1/4 teaspoon black pepper
2 cloves of garlic, minced
2 cups of fresh sliced mushrooms
¼ cup freshly shredded parmesan cheese
parsley for garnish, chopped (optional)
Cut chicken into 1 inch pieces.
In a bowl, combine 1 Tablespoon of flour, salt, pepper and Thyme. Add in the chicken and toss to coat.
In a skillet, heat 2 Tablespoons of olive oil over medium heat. When oil is hot add the chicken to the skillet and sauté’ for 5 minutes or until the chicken is brown.
Meanwhile, 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).
After chicken has been cooked, remove the chicken from the pan on to plate.
Add 2 more Tablespoons of olive oil to the pan. Add the mushrooms and garlic and sauté for another 3 minutes.
Add the white wine and ½ of the chicken broth; Simmer for 2 minutes. (I like using Pinot Grigio wine in this recipe).
Mix the 1 Tablespoon of flour with the remainder chicken broth; stir into the pan and mix until slightly thickened.
Add the chicken back to the pan and simmer for another 2 minutes or until chicken is heated through.
You 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.
Last Updated: Fri, Jan 16, 2015