Country French Chicken With Herb And Butter Noodles Food

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES

Country French Chicken With Herb and Butter Noodles image

My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
coarse salt and pepper
2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 mushrooms (creminis, finely chopped)
4 sprigs fresh tarragon, leaves removed and chopped to about 2 T
1/4 cup chopped flat leaf parsley (a handful)
1 cup dry red wine
1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)
1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

Steps:

In large skillet over medium high heat, warm the olive oil.
Season the chicken, brown it in the oil for 2-3 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 3-5 minutes until mushrooms darken and carrot bits are fork tender.
Add tarragon and parsley and stir.
Add wine and reduce liquid for 1-2 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, if desired.
To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
Season noodles with salt and pepper.

Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5

COUNTRY FRENCH CHICKEN

Country French Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Steps:

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.
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.
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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