Yummy Chicken Recipe

Have you ever made something that is just so good you wish you could make it for everyone? Well, I feel that way every time I make a certain recipe and since I just made it this last weekend I thought I’d share it. I have to warn you though, it’s addicting and my husband’s favorite!

Creamy Tarragon Chicken & Herb Noodles

Shopping List

Ø  1 lb. Chicken Breast (3-4)

Ø  1 Lg. Shallot (chopped fine)

Ø  1 Bunch Tarragon (leaves chopped fine about ¼ cup) separated

Ø  1 Cup Heavy Whipping Cream

Ø  2/3 Cup Pinot Grigio (White Wine)

Ø  1 Tbs. Lemon Juice

Ø  1 8oz. Package Wide Egg Noodles

Ø  2 Tbs. Butter (or Margarine)

Ø  2 Tbs. Extra Virgin Olive Oil

Directions

1.     Fill a large pot with water and set to boil on high heat for the noodles.

2.     Heat the 2 Tbs. Extra Virgin Olive Oil in a large skillet over a medium-high heat.

3.     Lightly salt and pepper both sides of the chicken breasts. Once the oil is heated add the chicken to the skillet, cook for 2-3 min. each side. You are just browning the chicken in this step. Remove the browned chicken from the skillet, set aside.

4.     Add the Shallots to the skillet and using the same heat sauté them until they just start to get soft and brown.

5.     Add the 2/3 Cup Pinot Grigio (White Wine) to the skillet and using a spatula scrape the bits of chicken off the bottom of the skillet, boil the mixture for approx. 1-2 min. so that the alcohol cooks off.

6.     Add the 1 Cup Heavy Whipping Cream and the chopped Tarragon to the skillet (hold back 2 tbs. of chopped Tarragon for finishing and the Noodles) to the skillet, stir and bring to a boil.

7.     Add the 8oz. Package Wide Egg Noodles to the now boiling water in the pot and cook as directed.

8.     Add the uncooked chicken back into the skillet and cover, reduce the heat to medium, and simmer for approx. 8-11 min. or until the internal chicken temp reaches 170 degrees.

9.     Once temp has been reached take the chicken out of the skillet and add in the 1 Tbs. Lemon Juice and 1 of the remaining 2 Tbs. of Tarragon, bring to a boil. Remove from heat.

10. Drain the cooked Noodles, toss with 2 Tbs. Butter (or Margarine) and the last Tbs. of Tarragon.

11.  Plate it by making a nest with the egg noodles on a plate then add the chicken to the top of the noodles, finally cover with a generous serving of the cream sauce. Enjoy!

I sincerely hope that you and your family enjoy this easy quick chicken recipe as much as mine does. Feel free to share your favorite chicken recipes in the comments!

Until next time, stay warm out there!

~The Val~

Take a second to scroll down and feed the fish!

Don't forget to subscribe! In addition to my undying gratitude you will receive an e-mail when I publish a new post.