 | | WINEABLEGIFTS | | HANDPAINTED GLASSWARE AND UNIQUE WINE GIFTS |
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Truly a comfort dish. Easy to make for a few or a crowd. Enjoy!.
Tarragon Chicken with Red Wine
Chicken:
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2 1/2 pounds boneless skinless chicken breast
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Coarse salt and pepper
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2 tablespoon extra-virgin olive oil
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2 tablespoons butter
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2-3 shallots, chopped
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1 carrot chopped into fine dice
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1 teaspoon sugar
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12 crimini (baby portobello) mushrooms, chopped
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4 to 5 sprigs fresh tarragon, chopped, about 2 tablespoons
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1 cup flat-leaf parsley leaves, chopped
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1 1/3 cups good dry red wine, something you like to drink
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1(15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree
EggNoodles:
- 3/4 pound extra-wide egg noodles
- 2 tablespoons butter, cut into bits
- 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
- 1-cup flat-leaf parsley leaves, chopped, about 2 tablespoons
- Salt and freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil for the noodles.
Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in 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 shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your 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.
Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
Serve chicken with buttered egg noodles tossed with fresh herbs. Enjoy!
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