pierogies, sausages, and gulyás,

The Lawrence Kolbász Fest is an event unto itself in Gaithersburg, hosting over 100 friends and family. Everyone has a great time helping prepare the pierogies, sausages, and gulyás, and a band from the local Hungarian community even performs.

 Pat decided to start an herb garden in the summer. Pat would also like all of you to know, "I am not a gardener. But because of the Diet and all those suggestions, I started growing. And what an absolute difference it's made to the recipes! Now I have rosemary, thyme, parsley, and oregano. I've turned into a rosemary fiend."

"I made the Chicken and Mushrooms in Garlic White Wine Sauce [one night], and my 4-year-old grandson loved it so much he asked for five helpings! Small servings, but still! It's food that kids like."

https://www.cookinglight.com/eating-smart/weight-loss-maintenance

https://www.myrecipes.com/recipe/chicken-mushrooms-garlic-white-wine-sauce  

Ingredients

Ingredient Checklist

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon minced fresh garlic
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• ½ cup dry white wine
• ½ cup fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh tarragon
• ¼ cup shaved Parmesan cheese

Directions

Instructions Checklist

• Step 1

  Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

Chef's Notes

This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.