Country French Chicken With Herb And Butter Noodles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• coarse salt and pepper
• 2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
• 2 tablespoons butter
• 2 shallots, chopped
• 3 small carrots, peeled and thinly sliced
• 10 mushrooms (creminis, finely chopped)
• 4 sprigs fresh tarragon, leaves removed and chopped to about 2 t
• 1/4 cup chopped flat leaf parsley (a handful)
• 1 cup dry red wine
• 1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)
• 1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
• 2 tablespoons butter, cut into small bits
• 2 sprigs fresh tarragon, leaves removed and chopped to about 1 t
• 2 tablespoons fresh flat leaf parsley, chopped to about 2 t
• salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 in large skillet over medium high heat, warm the olive oil.
• 2 season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
• 3 return pan to stove and reduce heat to medium.
• 4 add butter to the pan and saute the shallots, carrots and mushrooms.
• 5 saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
• 6 add tarragon and parsley and stir.
• 7 add wine and reduce liquid for 1-2 minutes.
• 8 add tomatoes to the sauce and stir to combine.
• 9 add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• 10 serve chicken with herb and butter noodles and sugar snap peas, if desired.
• 11 to make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
• 12 season noodles with salt and pepper.