Chicken with White Wine Mushroom Sauce. http://www.lightscameracook.com
4 ounces uncooked medium egg noodles
1-pound skinless, boneless Chicken Thighs
¼ tsp each salt and pepper
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Season the chicken with salt and pepper to taste. Heat 1 tablespoon of the 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, 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 broth, cook 1 minute 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.
Tags: Chicken with White Wine Mushroom Sauce, chicken, white, wine, mushroom, sauce, cook, make, recipe