Adapted from Rachael Ray - 30 minute meals
- A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.
In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the 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 saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the 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 an juices run clear.
Top chicken with fresh flat leaf (Italian) parsley when serving.
Serve chicken with Herb and Buter Noodles and.
Sugar Snap Peas.
NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".