Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee flour | ||
| 4 boneless, skinless chicken breasts | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. Hy-Vee butter | ||
| 2 c. sliced fresh mushrooms | ||
| 2 garlic cloves, minced | ||
| 1 tsp. dried tarragon | ||
| Juice of 1 lemon | ||
| 3 tbsp. white cooking wine | ||
| ⅔ c. heavy whipping cream | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. lemon pepper | ||
| 5 c. Hy-Vee wide egg noodles, uncooked |
Directions
- Place flour in a medium bowl. Coat chicken breast with flour and shake off excess flour.
- In a 12-inch skillet, heat olive oil and butter over medium-high heat. Add chicken, mushrooms, garlic, tarragon and lemon juice and cook for 8 minutes, turning once. Remove chicken and mushrooms with a slotted spoon and set aside
- Add wine to skillet, stirring to loosen particles on bottom of skillet, and cook for 2 minutes or until liquid has evaporated.
- Add whipping cream, salt and lemon-pepper seasoning. Heat to boiling, reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened.
- Return chicken and mushrooms to skillet. Cover and cook over medium-low heat for 10 minutes or until chicken is cooked through, spooning sauce over chicken occasionally.
- Meanwhile, prepare egg noodles according to package directions; drain well. Serve chicken on the side and spoon sauce over noodles.
Nutrition facts
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 210mg
- Sodium: 420mg
- Total Carbohydrates: 52g
- Protein: 39g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
Hy-Vee wide egg noodles package.