Shelly's Recipe

COUNTRY FRENCH CHICKEN

Category: Chicken

2 tbsp extra-virgin olive oil
Coarse salt and pepper
2 lbs boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tbsp butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tbsp
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-oz) can chunky-style crushed tomatoes or diced tomatoes in puree

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.

Return pan to stove and reduce heat to medium. Add butter to the pan and saute 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 6 minutes or until chicken is cooked through and juices run clear. Serves 4

NOTE: Good with Herb and Butter Noodles and Sugar snap peas.

HERB AND BUTTER EGG NOODLES:
1/2 lb extra-wide egg noodles, cooked until just tender, about 6 minutes
2 tbsp butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tbsp
A handful flat-leaf parsley leaves, chopped to about 2 tbsp
Salt and freshly ground black pepper

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. Serves 4


STEAMED SNAP PEAS
1 1/2 lbs snap peas, rinsed and drained
2 tsp butter
1 tsp sugar
1/2 tsp salt

Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 tsp sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

Serves 4