Chicken & Mushrooms in Garlic White Wine Sauce

April and May are Wellness Months at Balistreri’s Sendiks, and I’ve been asked to participate by featuring healthful recipes throughout the duration.  I’m tickled to play along!  Who doesn’t want to eat healthfully?  Tofu, granola, and veggie burgers all around!  Walking lunges on your way to the fridge please… power squats while you unload the dryer and pick up after your punks, and don’t forget to contract your biceps as you lift that sparkling water to your lips!

I’m kidding!  I wasn’t being sassy, I swear!  I am 100% on board with Healthy Eating for April and May.  And to get us started, here’s is a main course recipe so delicious and rich tasting, you will never believe that it’s light.  I pinky swear.  It’s also easy, easy, easy and comes together in a matter of minutes.

There’s plenty more to come over the next 8 weeks, and of course I’ll keep the ‘sale ad’ theme going as usual.

As for the wine in this recipe, make sure you use one that you would enjoy drinking.  As Caprial Pence (one of my favorite chefs) always says, if it doesn’t taste good in your glass, you’re not going to like it in your finished dish.  A rule to live by, right?   I used the Alamos Chard’ that’s on sale.  It’s yummy.  If you’re not a wine drinker, never fear – go ahead and swap in an equal amount of chicken broth.



4 oz. uncooked egg noodles  (Mrs. Miller’s Noodles are on sale this week, 4/6/11 to 4/12/11)
1 lb. skinless, boneless chicken breast halves
2 T. flour, divided
1/2 t. salt, divided
1/4 t. black pepper, divided
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 medium shallot, minced
1/2 t. dried tarragon
1 – 8 oz. package presliced mushrooms (Sliced Baby Bella Mushrooms are on sale , 4/6/11 to 4/12/11)
1/2 c. dry white wine
1/2 c. chicken broth (Wolfgang Puck All Natural Stocks are on sale, 4/6/11 to 4/12/11)
1/4 c. good quality grated Parmesan cheese

Cook noodles according to package directions, omitting salt and fat.  Drain and keep warm.

Cut chicken into 1″ pieces.  Place chicken pieces in a shallow dish.  In a small mixing bowl, combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk.  Sprinkle flour mixture over chicken and toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.  Add chicken to pan; saute 4 minutes or until browned (if necessary, brown chicken in batches to avoid crowding the pan).  Remove chicken from pan.  Add remaining 1 tablespoon oil to pan.  Add garlic, shallots, tarragon, and mushrooms to pan; saute 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 and any accumulated juices to pan; stir to combine.  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 of cheese. **see note**

CALORIES: 350 (29% from fat); FAT 11.1g (sat 2.6g, mono 6.2g, poly 1.4g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 91mg; CARBOHYDRATE 26.5g; SODIUM 502mg; PROTEIN 34.3g; FIBER 1.2g

**NOTE** I didn’t toss it all together because I made this ahead of time and I didn’t want the noodles to suck up all the sauce.  When we have this for dinner tonight, I’m going to plate the noodles first, then top them with the chicken / mushroom mixture.  Looks prettier that way, IMO.  :-)

Featured, Fresh, Frugal, Fabulous | April 5th, 2011