Chicken and Mushrooms in Garlic White Wine Sauce

This dish has a great flavor. Its not dry at all, has a nice sauce to keep it moist. Delish!

Ingredients:

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon bottled minced garlic
• 1/2 teaspoon dried tarragon (im not a fan of tarragon so i used a teeny bit of dill. you can use parsely or basil instead too)
  
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup dry white wine
  
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup grated Parmesan cheese

Directions:

• 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.

I didnt stir the noodles into the chicken. I just plated the noodles then put the chicken over it.