Chicken and Mushrooms in Garlic White Wine Sauce

How is it the end of January already? Time is just flying by! I can't believe our baby girl is 6 weeks old.... she is no longer a newborn and is making new developments on a daily basis. Her newest thing has been lifting her head for an extended period of time and she can switch her head from side to side during tummy time. She also has been extending her nighttime sleep. Last night she slept 7 1/2 hours!! I'm hoping this trend continues =)

So, I have been getting back into the kitchen, and decided it's about time to start trying some new recipes again. This recipe is from Cooking Light and we really liked it. It kind of tastes like Chicken Marsala but the chicken is in smaller bite size pieces, which is nice. I'm going to be making this one again.

Chicken and Mushrooms in Garlic White Wine Sauce

4 oz. uncooked wide egg noodles
1 lb. skinless, boneless chicken breast halves
2 Tbsp. flour, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbsp. olive oil, divided
1 Tbsp. minced garlic
8 oz. mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. chopped, fresh tarragon (didn't use)
1/2 cup Parmesan cheese

1. Cook noodles according to package directions. Drain and keep warm.

2. Meanwhile, cut chicken into 1 inch pieces. Place chicken pieces in a shallow dish. Combine 1 Tbsp. flour, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl. Sprinkle flour mixture over chicken and toss to coat.

3. Heat large skillet over medium-high heat. Add 1 Tbsp. oil, add chicken, cook 4 minutes, turning to brown on all sides. Remove chicken from pan and keep warm. Add remaining oil and garlic and mushrooms. Cook 3 minutes or until liquid evaporates. Add wine, cook 1 minute. Add remaining Tbsp. flour, cook 1 minute, stirring constantly. Add broth and remaining salt and pepper. Cook 1 minute or until slightly thick, stirring frequently.

4. Return chicken to pan, cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon, cook 1 minute or until thoroughly heated. Serve and sprinkle with Parmesan cheese.

And I couldn't resist leaving without posting a picture of Leah.... look at that leg in motion