November: Chicken and Mushrooms in Garlic White Wine Sauce

November: Chicken and Mushrooms in Garlic White Wine Sauce


Chicken and Mushroom in Garlic White Wine Sauce

Try this November recipe with Vina Gormaz Verdejo. It also fits with the Capcanes Mas Picosa but substitute chicken thigh meat for the chicken breast meat to pair favorably with a heavier wine. 


4 oz uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 Tbsp all-purpose flour, divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 Tbsp olive oil, divided
1 Tbsp minced fresh garlic
1 (8-oz) package pre-sliced exotic mushroom blend (such as shiitake, crimini, and oyster)
1/2 cup dry white wine (like Vina Gormaz Verdejo)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup shaved Parmesan cheese


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

Cut chicken into 1-in pieces. Place chicken breast halves in a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt, and 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat. 

Heat 1 Tbsp oil in a large skillet (non-stick) over Medium-High heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, 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 Tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently. 

Return chicken to 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 Tbsp cheese. 


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