- 2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
- Coarse salt and pepper
- 2 tablespoon extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter
- 2 shallots, chopped
- 1 carrots, chopped into fine dice
- 1 rounded teaspoon sugar
- 12 crimini (baby portobello) mushrooms, sliced or chopped
- 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
- Handful flat-leaf parsley leaves, chopped
- 1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
- 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree
- 3/4 pound extra-wide egg noodles
- 2 tablespoons butter, cut into bits
- 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
- Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
- Salt and freshly ground black pepper
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