Tarragon Chicken and Egg Noodles

Serves 4

Pan IconWHY THIS RECIPE WORKS: This company-worthy dinner requires just a handful of ingredients and comes together in a single skillet. First, we cut the chicken into strips, sauté it in butter, and set it aside. Then we briefly sauté a little shallot and use some white wine to deglaze the pan, picking up the fond left behind to ensure all that flavor makes its way into the final dish. Once we’ve cooked the wine mixture down, the noodles and broth go into the pan, and we cook the noodles right in the sauce. For this dish we opt to use plain egg noodles, rather than a more exotic variety of pasta, because their wide shape and fluffy texture lend themselves to quick cooking in shallow liquid. The anise flavor of tarragon is a classic match for chicken that works well here, while a few tablespoons of cream add a sweet richness.

3

(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick

Salt and pepper

2

tablespoons unsalted butter

2

shallots, sliced thin

½

cup dry white wine

4

cups low-sodium chicken broth

8

ounces egg noodles

3

tablespoons heavy cream

2

tablespoons minced fresh tarragon

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes. Transfer chicken to plate and tent loosely with aluminum foil.

2. Add shallots to now-empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.

3. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 1 minute. Season with salt and pepper to taste, and serve.