Penzey's Tender Chicken
photo by Barb G.
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 4 ounces wide egg noodles
- 1⁄2 cup white wine
- 1⁄2 cup water
- 1 tablespoon dried shallots
- 1⁄2 teaspoon French tarragon
- 6 fennel seeds
- 2 teaspoons virgin olive oil
- salt and pepper
directions
- Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
- Heat on high and cover.
- When a simmer is reached, turn down to med-low.
- Shake pot so that chicken doesn't stick.
- Cook for 15 minutes, turning once.
- Cook pasta.
- Remove chicken to plates.
- Turn heat to high for 2- 3 minutes to reduce cooking liquid.
- Drain pasta and place on plates with chicken.
- Add other half of shallots to reduce liquid, and pour over plates.
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Reviews
RECIPE SUBMITTED BY
Carianne
Tucson, 0
<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. My husband is a good sport about trying all pof my experiments. Lately it's been a lot of canning and fermenting.</p>
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