2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
Coarse salt and pepper
2 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon sugar
12 crimini (baby portobello) mushrooms, sliced or chopped
4-5 sprigs fresh tarragon, leaves chopped (about 2 tablespoons)
A handful flat leaf parsley leaves, chopped
1 1/3 cups good dry red wine, such as Burgundy (about 1/4 bottle, eyeball it)
1 can chunky style crushed tomatoes or diced tomatoes in puree (15 ounces)
3/4 pound extra-wide egg noodles
2 tablespoons butter, cut into bits
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil for the noodles.
Season chicken generously with salt and pepper. In a large skillet over medium-high heat, brown pieces of chicken in oil for 2-3 minutes on each side and remove to a plate.
Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Sauté 3-5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for two minutes. Add tomatoes to your sauce and stir to combine.
Add chicken back to the pan and simmer chicken in sauce for six minutes or until chicken is cooked through and juices run clear.
Meanwhile, cook the noodles until just tender, about six minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, and parsley and season with salt and pepper.
Serve chicken with buttered egg noodles tossed with fresh herbs.