Ingredients
2 tablespoons extra virgin olive oil (EVOO)
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 crimini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped (about 2 tablespoons)
A handful flat leaf parsley leaves, chopped
1 cup dry red wine
1 can chunky-style crushed tomatoes or diced tomatoes in puree (32 ounces)
Herb and Butter Egg Noodles:
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 (about 1 tablespoon)
A handful flat leaf parsley leaves, chopped (about 2 tablespoons)
Salt and freshly ground black pepper
Steamed Snap Peas:
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon salt (a couple of pinches)
Directions
In a large skillet over medium-high heat, warm the EVOO. Season the chicken, brown it in the EVOO 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 sauté the shallots, carrots and mushrooms. Sauté 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 six minutes or until chicken is cooked through and juices run clear. Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about one minute. Season noodles with salt and pepper.
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of one teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas, about three minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.