Braised Chicken With Mushrooms & Onions - cooking recipe

Ingredients

8 ounces uncooked dried medium egg noodles
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breasts (4 oz. each)
1 cup whole fresh mushrooms, quartered
1/2 cup frozen pearl onions
1/3 cup Burgundy wine or 1/3 cup apple juice
1 (14 1/2 ounce) can diced Italian-style tomatoes
1 teaspoon sugar

Preparation

Cook noodles as directed on package; drain and keep warm.
Meanwhile, combine flour, salt and pepper in a large resealable plastic bag; add chicken breasts. Turn several times to coat chicken.
Heat a 10-inch skillet coated with non-stick spray over medium-high heat until hot; add chicken. Cover and cook, turning once, until chicken is browned (7-8 minutes). Remove chicken from skillet; keep warm.
Reduce heat to medium-low. Add mushrooms, onions and wine. Cook, covered, until mushrooms are tender (2-3 minutes).
Increase heat to medium. Add cooked chicken, tomatoes and sugar. Cook until mixture comes to a boil (1-2 minutes). Cover; cook until chicken is no longer pink (8-9 minutes).
Serve chicken over cooked egg noodles.