Chicken and Mushrooms in a Garlic White Wine Sauce

by Kelly on August 18, 2010

Whatever your schedule or how much you typically love cooking, it’s worthwhile to have a few quick and easy recipes in your repertoire.  For me, they have to meet a couple criteria.  First and foremost, despite being fast, they still have to deliver on flavor.  Because of that, I always try to use high quality, extra flavorful ingredients.  Second, it has to be more craveable than takeout otherwise some greasy sesame tofu may be in my future.

Chantrelle MushroomsChicken and Mushrooms in a Garlic White Wine Sauce from Cooking Light easily qualifies on both accounts.  Luscious meaty mushrooms and a rich creamy sauce make this an easy winner.  Paired with pasta (which always bumps up the craveability factor for me) it makes for a meal that tastes more decadent than it’s quick prep time and low calorie count.  I made mine with chanterelles from the farmer’s market because I find they have such a distinctively mushroomy flavor and aroma, but feel free to use whatever variety you prefer best.  I also made mine with Al Dente Brand pasta, because for a store bought variety I find the taste comes the closest to fresh, homemade.

chicken with mushrooms

Chicken and Mushrooms in a Garlic White Wine Sauce
Adapted from Cooking Light
Yields 4 servings


-4 ounces uncooked dry pasta
-1 pound skinless, boneless chicken breast halves
-2 tablespoons all-purpose flour, divided
-1/2 teaspoon sea salt, divided
-1/4 teaspoon freshly ground black pepper, divided
-2 tablespoons olive oil, divided
-1 tablespoon minced garlic
-1 1/2 teaspoons fresh tarragon
-8 ounces assorted mushrooms, sliced
-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, omitting salt and fat. 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. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

What about you? What are your go-to meals when you are pressed for time?

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{ 10 comments… read them below or add one }

Victoria August 18, 2010 at 9:07 pm

Now I’m craving this! My go-to meal is usually a big salad. It’s easy. It’s quick. But I don’t necessarily “crave” it.


Kelly August 18, 2010 at 9:34 pm

Salads are such a smart go to meal. For whatever reason I never think of salads, but lately I’ve become a little better about that, saving meats and veggies that I cook so they can be transformed into a salad.


sophia August 18, 2010 at 11:12 pm

I was just gonna say greasy sesame tofu sounds good, and then I saw your pasta recipe. DUH. How can they compare? I’m totally salivating over it!


Jessica @ How Sweet August 19, 2010 at 6:38 am

I love ANYTHING in wine sauce! This sounds delicious!


Sophie @ yumventures August 19, 2010 at 9:01 am

This looks so delicious and simple! Plus I bet the tarragon just makes the chicken pop!


Sues August 19, 2010 at 5:55 pm

That looks awesome! I love Al Dente pasta and you’re right, it’s definitely the closest store brand to homemade. Pasta is also my go-to meal, but nothing this fabulous looking!


Shannon August 19, 2010 at 10:14 pm

ooh, i think i don’t use enough tarragon. and i don’t know why, b/c i think i like it. my quickest meal is breakfast for dinner if it’s just me. in the winter it always involves roasting whatever veggies i have in my fridge. summertime, maybe all the veggies on a pizza? or saute and toss over pasta


5 Star Foodie August 19, 2010 at 10:46 pm

Mmm.. sounds just wonderful with this delicious garlic wine sauce!


Carolyn Jung August 23, 2010 at 7:45 pm

Now, THAT looks like one heavenly, creamy comfort dish. Do you deliver? 😉


Mo@MommyRd August 23, 2010 at 11:17 pm

Mmm…you had me at wine sauce and mushrooms, but I also love the flavor of tarragon, esp. with chicken. This looks like a lovely dish.

Fast go to meal…hmmm…sometime a fancy sandwich “wrap,” or pasta with frozen veggies and a terriyaki sauce.


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