Country French Chicken

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around pan in a slow stream)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Boneless skinless chicken breast,
		Thighs, or combination of both - cut into chunks
2 tablespoons	30ml	Butter
2		Shallots - chopped
3		Carrots - peeled, and (small)
		Thinly sliced
10		Creminis - finely chopped
4 sections		Fresh tarragon - leaves removed,
		And chopped to abt 2 tbspns
		A handful flat-leaf parsley leaves - chopped
1 cup	237ml	Dry red wine
1		Chunky-style crushed tomatoes or
		Diced tomatoes in puree - (32 oz)
		Accompaniments
		Herb And Butter Noodles - (see recipe)
		Steamed Snap Peas - (see recipe)

Recipe Instructions

In a large skillet over medium-high heat, warm the olive oil. Season the chicken, brown it in the 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 saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.

Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the 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.

Serve chicken with Herb And Butter Noodles and Steamed Snap Peas.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A11) - from the TV FOOD NETWORK

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