Wednesday, March 11, 2009

Long over due.

I apologize for not posting anything in over a week. The past two weeks were very busy and left me exhausted. Exhaustion is like kryptonite to my immune system. So I wasn't surprised last Friday when I started to feel a cold coming on. I thought I could fight it off with shear will and Zicam. But on Saturday we had a bunch of friends over to celebrate my husband's 32nd birthday. I discovered that an evening of alcohol, greasy food, Rock Band, and Big Lebowski at 1 o'clock in the morning, does not encourage a weakend immune system to fight off an invading cold. Instead, it causes your immune system to lift up the castle gates and wave a white flag. So now I'm sick and feel like my face may explode momentarily. I bet imagery like that is really making you crave the next recipe...

Chicken and Mushrooms in a Garlic Wine Sauce
Adapted from Cooking Light


4 oz uncooked medium egg noodles
1 lbs skinless, boneless chicken breast halves
2 tblsp all-purpose flour, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
2 tblsp olive oil, divided
1 tblsp bottled minced garlic
1/2 tsp dried tarragon
8 oz sliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese


Cook noodles according to package directions. Drain and keep warm.

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

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned.

Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté 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 to the 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. Top each serving with 1 tablespoon cheese.

1 comment:

  1. This sounds like a stovetop casserole! That's intended to be a positive comparison, but I suppose it depends on your opinion of casseroles. (I love them.)