Chicken: Chicken w/ Red Wine & Tarragon
Source of Recipe
SheHuffer
List of Ingredients
Chicken:
boneless skinless chicken breast, cut into chunks
Coarse pepper
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon Splenda
12 crimini (baby portobello) mushrooms, sliced or chopped
4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
Handful flat-leaf parsley leaves, chopped
1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree
Noodles:
3/4 pound your favorite rice noodles
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
freshly ground black pepper
Chicken StockRecipe
1. Bring a large pot of water to a boil for the noodles.
2. Season chicken generously with pepper. In a large skillet over medium high heat brown pieces of chicken for 2 or 3 minutes on each side and remove to a plate.
3. Return pan to stove and reduce heat to medium. Add a small amount of chicken stock to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.
4. Add Splenda, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes.
5. 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.
6. Meanwhile, bring noodles to a boil, cover, remove from heat and allow to set until just tender.
7. Drain and transfer to a serving bowl. Toss the noodles with ¼ cup chicken stock, tarragon, parsley, and season with fresh pepper.
8. Serve chicken with rice noodles tossed with fresh herbs
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