Chicken With Red Wine And Tarragon Recipes

CHICKEN WITH RED WINE AND TARRAGON

Chicken with Red Wine and Tarragon image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
Coarse salt and pepper
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon sugar
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
3/4 pound extra-wide egg noodles
2 tablespoons butter, cut into bits
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
Salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil for the noodles.
Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in 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 shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. 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.
Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
Serve chicken with buttered egg noodles tossed with fresh herbs.

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE

Chicken Breasts With Tarragon, Grape, Wine Sauce image

Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.

Provided by E.A.4957

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
3 tablespoons butter
1 shallot, chopped
2/3 cup small red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper

Steps:

Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
Melt butter in skillet over medium-high heat.
Add chicken and saute until brown and cooked through, about 4 minutes on each side.
Transfer to plate and keep warm.
Add shallot and remaining tarragon to drippings in skillet.
Saute over medium-high heat until shallot begins to soften, about 2 mintues.
Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
Spoon sauce over chicken and enjoy.

Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

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