Chicken and Egg Noodles with Tarragon Wine SauceIngredients: serve 4
salt and pepper
2 tablespoons unsalted butter
2 shallots, peeled and sliced into thin rounds
½ cup white wine
4 cup white wine
8 ounce egg noodles
3 tablespoons heavy cream
2 tablespoons minced fresh tarragon
- Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large skillet over medium high heat. Melt butter in large skillet over medium high heat. Cook chicken until no longer pink, about 3 minutes. Transfer chicken to plate and tent with foil.
- Add shallots to empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits of fond, until pan is nearly dry, about 3 minutes. Stir in broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
- Stir in cream, tarragon, and chicken, along with any accumulated chicken juices, and cook until heated through, about 1 minute. Season with salt and pepper.