Chicken with Orange, Sweet Vermouth & Tarragon Egg Noodles

By á-2825

Ingredients

• Boneless, skinless chicken breasts, pounded no more than 1/2-inch thick
• Salt and pepper
• Flour, for dredging
• 3 tablespoons olive oil
• 1/2 About 1/2 pound extra-wide egg noodles
• 1/2 cup fresh or frozen peas
• 4 tablespoons butter, cut into pieces, divided
• 1/4 cup tarragon, chopped
• 1/4 cup chives, minced
• 4 slices orange or blood orange
• 2 large shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup sweet vermouth
• 1/4 cup orange or blood orange juice
• 1/2 cup chicken stock

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Bring a large pot of water to a boil for the egg noodles and peas.

2. Season chicken liberally with salt and pepper on both sides and dredge in flour.

3. Add oil, 3 turns of the pan, to the skillet and add chicken. Brown and cook through, 8 minutes, turning occasionally; remove to warm platter.

4. Add egg noodles to boiling water and cook for 2-3 minutes. Add peas and cook 2-3 minutes more to al dente. Drain and return noodles to the pot. Toss with 2 tablespoons butter, tarragon, chives, salt and pepper.

5. To chicken pan, add orange slices and brown, then add shallots and garlic. Stir 1 minute or 2, add vermouth and reduce 1 minute. Add orange juice, stock and remaining 2 tablespoons butter; swirl.

6. Top the chicken with the orange slices and spoon the reduced sauce over top, serve with noodles alongside.