Garlic Chicken and Mushrooms in White Wine Sauce
"I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)..."
INGREDIENTS
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4 ounces egg noodles (uncooked)
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1 lb boneless skinless chicken breast
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2 tablespoons all-purpose flour, divided
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1/2 teaspoon salt, divided
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1/4 teaspoon black pepper, divided
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2 tablespoons olive oil, divided
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1 tablespoon garlic, minced
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1/2 teaspoon dried tarragon
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8 ounces mushrooms, presliced
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1/2 cup dry white wine
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1/2 cup chicken broth
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1/4 cup parmesan cheese, grated
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1/4 cup fresh parsley, chopped
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