Chicken & Mushrooms in Garlic White Wine Sauce

I needed to do something quick and fairly healthy for dinner last night. I feel like it's so easy when we both are tired and it has been a long day just to order out or go out to eat. So I have really tried to find recipes as of late that are easy one dish meals - for nights exactly like last night. This recipe, from the November 2006 edition of Cooking Light did just the trick.

We both really enjoyed this recipe - especially Hubby. It's one of those comfort meals - minus the zillion calories. My only complaint with the original recipe was the lack of flavor. So I increased the amount of tarragon, salt and pepper. I also added crushed red pepper. We felt like the crushed red pepper made all of the difference. It gave it that pizazz. For those that don't like spice, this recipe would be great without the crushed red pepper.

Chicken & Mushrooms in Garlic White Wine Sauce
adapted from Cooking Light

6 ounces uncooked wide 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
3/4 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
Freshly shredded Parmesan cheese
Crushed Red Pepper
Sea Salt
Freshly Ground Black Pepper

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.

Top each serving with crushed red pepper, fresh grated parmesan, fresh ground black pepper and sea salt.