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Ingredients

• 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
• Coarse salt and pepper
• 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
• 2 tablespoons butter
• 2 shallots, chopped
• 3 small carrots, peeled and thinly sliced
• 10 creminis, finely chopped
• 4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
• A handful flat-leaf parsley leaves, chopped
• 1 cup dry red wine
• 1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
• Herb and Butter Noodles, as an accompaniment
• Sugar snap peas, as an accompaniment

Description

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…

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