Sunday, March 10, 2013

Chicken, Mushrooms, and Broccoli in Garlic White Wine Sauce

I found a recipe Cooking Light that I wanted to try.  It was a tasty, quick dinner so I thought I'd share.  I added broccoli to the original recipe just to give it a little color and some veggies.


8 ounces whole wheat penne noodles
1 pound skinless, boneless chicken breast
1 tablespoon whole wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
16 ounces mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon all purpose flour
1 teaspoon Penzey's Country French Vinaigrette (or 1 teaspoon fresh tarragon)
1 cup broccoli
1 ounce parmesan cheese

Cook noodles according to package.  Drain and keep warm.
Cut chicken into 1 inch pieces and place in a shallow bowl.
Combine whole wheat flour, 1/4 tsp salt and 1/8 tsp pepper in a small bowl.
Sprinkle flour mixture over the chicken and toss to coat.
Heat a large skillet over medium-high heat.  Add 1 TBS oil and swirl to coat.  Add chicken
cook 4 minutes, turning to brown on all sides.  Remove chicken from pan.
Add remaining tablespoon oil to pan.  Add garlic and mushrooms; cook 3 minutes.
Add wine and cook 1 minute.
Add all purpose flour and broth with the 1/4 tsp salt and 1/8 tsp pepper.  Cook an additional 2 minutes until sauce is slightly thick.   Add in pasta and broccoli mix and cook until chicken is completely cooked.
Sprinkle with parmesan cheese and enjoy.

Chicken, Mushrooms, and Flour mixture prepped

Adding flour mixture to chicken

Cooking Chicken

Cooking Mushrooms and Garlic

Adding flour to thicken sauce

Adding pasta and broccoli to complete dish

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