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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/4 hrs
2 tablespoons extra-virgin olive oil
coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 cremini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped
2 tablespoons chopped flat-leaf parsley leaves
1 cup dry red wine
1 can (32 ounce size) chunky-style crushed tomatoes or diced tomatoes in puree
***Herb and Butter Egg Noodles***
1/2 pound extra-wide egg noodles, cooked according to package directions
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped
2 tablespoons chopped flat-leaf parsley leaves
salt and freshly ground black pepper
1. In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
2. Return pan to stove and reduce heat to medium. Add butter to the pan and sauté the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 10 minutes or until chicken is cooked through and juices run clear.
3. Herb and Butter Egg Noodles: Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
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Country French Chicken With Herb Butter Noodles
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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/4 hrs
2 tablespoons extra-virgin olive oil
coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 cremini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped
2 tablespoons chopped flat-leaf parsley leaves
1 cup dry red wine
1 can (32 ounce size) chunky-style crushed tomatoes or diced tomatoes in puree
***Herb and Butter Egg Noodles***
1/2 pound extra-wide egg noodles, cooked according to package directions
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped
2 tablespoons chopped flat-leaf parsley leaves
salt and freshly ground black pepper
1. In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
2. Return pan to stove and reduce heat to medium. Add butter to the pan and sauté the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 10 minutes or until chicken is cooked through and juices run clear.
3. Herb and Butter Egg Noodles: Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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