Chicken and Mushrooms in Garlic White Wine Sauce

You have to cook this. It's one of the non-healthiest tasting healthy meal we have had in a while. It's restaurant quality, if you follow the modificaitons we made to the recipe (modifications and thoughts in italics below). This would be awesome served with some roasted or steamed asparagus. But since we were in a hurry to cook and eat dinner - so we could make it to the US Air Guitar Champion Competition! - we didn't make any sides.
4 ounces uncooked 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 (we probably used a little more - Chas loves pepper)
2 tablespoons olive oil, divided (does anyone else notice there are lots of "divided" stuff in this?)
1 tablespoon bottled minced garlic (we used 4 minced cloves and 4 quartered cloves)
1/2 teaspoon dried tarragon (we used more like 1 1/2 tablespoons)
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine (we used 1 cup)
1/2 cup fat-free, less-sodium chicken broth (we used approximately 1 cup)
1/4 cup grated Parmesan cheese
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. Here, we added a small squirt of Jack Daniel's Spicy Horseradish Mustard.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. We had to cook for about 7 minutes to thicken the added liquid until it was a gravy. However, the added wine and broth added a LOT of flavor after it was all cooked down.
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.
The recipe says that it makes 4 servings. Since it's only 350 calories per serving, we each ate about 2 cups, rather than 1 1/2. It was filling without making us feel fat and stuffed.
Nutritional Information
CALORIES 350(29% from fat); FAT 11.1g (sat 2.6g,mono 6.2g,poly 1.4g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 91mg; CARBOHYDRATE 26.5g; SODIUM 502mg; PROTEIN 34.3g; FIBER 1.2g

Photo and recipe adapted from