TARRAGON CHICKEN AND EGG NOODLES

TARRAGON CHICKEN AND EGG NOODLES image

Provided by Ellen Bales

Categories Pasta

Time 25m

Number Of Ingredients 9

3 chicken breasts, boneless and skinless, trimmed and sliced crosswise 1/4-inch thick
salt and pepper
2 Tbsp butter
2 shallots, sliced thin
1/2 c dry white wine
4 c chicken broth
8 oz egg noodles
3 Tbsp heavy cream
2 Tbsp minced fresh tarragon

Steps:

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.