1.5-2 # boneless skinless chicken breasts, cut into chunks
salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 shallots, chopped
1 carrot, chopped
1 teaspoon sugar
8 ounces baby portobello mushrooms, sliced or chopped
4 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
1 1/3 cups red wine, we usually use Merlot
1-15 ounce can crushed tomatoes
Noodles:
3/4 pound egg noodles
2 tablespoons butter
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
1 tablespoon fresh parsley
salt and pepper
- Bring a large pot of salted water to boil, for the noodles.
- Season the chicken generously with salt and pepper. In a large skillet over medium high heat, brown the chicken in the oil for about 3 minutes per side. Remove chicken to a plate.
- Return the pan to the stove and reduce heat to medium. Add the butter, shallots, carrots and mushrooms. Saute 7 minutes until the mushrooms darken and the carrots are fork tender.
- Add the sugar, tarragon and parsley, stir.
- Add the wine and reduce liquid for 6 minutes.
- Add the tomatoes and stir. Add the chicken back into the pan and simmer in sauce for 15 minutes.
- Meanwhile, cook the noodles until just tender. Drain and transfer to a bowl. Toss with butter, tarragon, parsely and salt and pepper.
- Serve the chicken with the egg noodles.
