Chicken with Red Wine and Tarragon

Ingredients

• 2 tablespoons butter 
• 2 tablespoons butter cut into bits
• 15 ounce canned tomatoes diced chunky style crushed canned
• 1  carrots chopped fine
• 6 servings coarse salt and pepper 
• 12  crimini mushrooms sliced chopped (baby portobello)
• 1.3 cups cooking wine dry red such as burgundy, eyeball it, 1/4 bottle good
• 1 Handful flat-leaf parsley leaves chopped
• 1 Handful flat-leaf parsley leaves chopped
• 2 sprigs tarragon fresh chopped
• 4 sprigs tarragon fresh chopped
• 2 tablespoon olive oil extra-virgin
• 6 servings salt and pepper black freshly ground
• 2  shallots chopped
• 1 teaspoon sugar 
• 0.8 pound extra-wide egg noodles 
• 2.3 pounds combination of both boneless skinless cut into chunks

Equipment

• bowl
• frying pan
• pot
• stove

Directions

1. Bring a large pot of salted water to a boil for the noodles.
2. 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.
3. Return pan to stove and reduce heat to medium.
4. Add butter to the pan and shallots, carrots and mushrooms.
5. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.
6. Add sugar, tarragon and parsley and stir.
7. Add wine and reduce liquid for 2 minutes.
8. Add tomatoes to your sauce and stir to combine.
9. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
10. Meanwhile, cook the noodles until just tender, about 6 minutes.
11. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
12. Serve chicken with buttered egg noodles tossed with fresh herbs.