Prep 10 mins
Cook 25 mins
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
- 1 whole chicken, cut up
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon black pepper, to taste
- 1⁄2 teaspoon dry ground mustard
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 ounces baby portabella mushrooms, sliced (optional)
- 1⁄2 cup dry white wine
- 2 cups fat-free heavy cream
- 3 tablespoons chopped tarragon, divided
- 16 ounces wide egg noodles
- 2 tablespoons butter, melted
- 2 tablespoons chopped parsley, for garnish (optional)
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
This was really very delicious. I used b/s chicken breasts. Next time I'll use skin on/bone-in chicken, because that is where the flavor is. Instead of cooking the chicken in the sauce, serve the sauce on the side. I didn't have any wine, so I used beef broth. Made for Photo Tag.
For flavor, this would get 5 stars! It tasted absolutely wonderful, and the chicken was melt in your mouth tender. However, I also had trouble with the sauce breaking, even though I was really careful to keep it at a low simmer, so I dropped it to 4 stars. I have a though to try it next time with evaporated skim milk, instead of the fat free cream, which I've used sucessfully for creamy sauces before. That way I can have the wonderful texture AND the great flavor. I left out the mushrooms, since DH doesn't care for them, but I may use them next time, anyway. Thanks for posting a great recipe, this is really a keeper.
We loved the flavor in this recipe. Fresh tarragon is delicious and really shines through in this recipe. I used thigh/drumstick quarters and made sure to brown them nicely, since we love the cripsy texture. I used whole wheat egg noodles (getting those whole grains in!). The sauce was so tasty and it made the perfect amount for the noodles and chicken. For leftovers, I cut up pcs. of chicken, mixed them in with the noodles and all of the sauce. It was delish! Next time I think I will try it with boneless, skinless chicken breasts or thighs and cut them into pcs. after cooked. Thanks for the great, fresh-tasting recipe!