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Recipe to Print-Chicken with Red Wine and Tarragon - Copy - Copy - Copy

$scale_by Recipe Name: Chicken with Red Wine and Tarragon - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $10.00 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Serve chicken with buttered egg noodles tossed with fresh herbs. Comments: You can use chicken breasts, thighs or both of this recipe.

Ingredients: Directions: 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. Sauté 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00