Ingredients
-
2
-
-
1
-
1
-
2
-
2
-
3
-
10
-
4
-
1
-
1
-
-
-
-
Directions
Country French Chicken, 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 , I’m not usually a fan of chicken and tomatoes together in a dish, but the addition of red wine really balanced out this dish It was so quick, easy, delicious AND healthy, no mean feat I made no changes or tweaks to this recipe and will definitely be making it again , I usually stick to using chicken breasts but am glad I decided to include the thighs ~ A nice change of pace for us! A very tasty chicken dish that I served with brown rice! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Top Chicken With Fresh Flat Leaf (italian) Parsley When Serving. |
|
4
Done
|
Serve Chicken With Herb and Buter Noodles And. |
|
5
Done
|
Sugar Snap Peas. |
|
6
Done
|
Note: Rachael Recommended Using a Combination of Both Boneless Skinless Chicken Breasts and Thighs as It Lends to a "cooked All Day Taste". |
