Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds boneless skinless chicken breast , thighs or combination of both, cut into chunks

  2. Coarse salt and pepper

  3. 2 tablespoon extra-virgin olive oil ,

  4. 2 turns of the pan

  5. 2 tablespoons butter

  6. 2 shallots, chopped

  7. 1 carrots , chopped into fine dice

  8. 1 rounded teaspoon sugar

  9. 12 crimini (baby portobello) mushrooms , sliced or chopped

  10. 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons

  11. Handful flat-leaf parsley leaves , chopped

  12. 1 1/3 cups good dry red wine, such as Burgundy , eyeball it, about 1/4 bottle

  13. 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree

  14. 3/4 pound extra-wide egg noodles

  15. 2 tablespoons butter, cut into bits

  16. 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon

  17. Handful flat-leaf parsley leaves, chopped, about 2 tablespoons

  18. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil for the noodles.

  2. 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.

  3. 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.

  4. 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.

  5. Serve chicken with buttered egg noodles tossed with fresh herbs


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