Recipe courtesy of Rachael Ray
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Country French Chicken
Total:
44 min
Prep:
18 min
Cook:
26 min
Yield:
4 servings
Level:
Intermediate
Total:
44 min
Prep:
18 min
Cook:
26 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Herb and Butter Egg Noodles:
Steamed Snap Peas:

Directions

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.

Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb and Butter Egg Noodles:

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. 

Steamed Snap Peas:

Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon 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.

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