In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
Ingredients you will need
Olive Oil
Whole Chicken
Cooking Oil
Equipment you will use
Frying Pan
2
Return pan to stove and reduce heat to medium.
Equipment you will use
Stove
Frying Pan
3
Add butter to the pan and saute the shallots, carrots, and mushrooms.
Ingredients you will need
Mushrooms
Shallot
Carrot
Butter
Equipment you will use
Frying Pan
4
Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.
Ingredients you will need
Mushrooms
Carrot
5
Add tarragon and parsley and stir.
Ingredients you will need
Tarragon
Parsley
6
Add wine and reduce liquid for 1 or 2 minutes.
Ingredients you will need
Wine
7
Add tomatoes to the sauce and stir to combine.
Ingredients you will need
Tomato
Sauce
8
Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Ingredients you will need
Whole Chicken
Sauce
Equipment you will use
Frying Pan
9
Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
Ingredients you will need
Sugar Snap Peas
Whole Chicken
Pasta
Butter
10
Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
Ingredients you will need
Cooked Egg Noodles
Salt And Pepper
Pasta
Butter
Herbs
Equipment you will use
Bowl
11
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes.
Ingredients you will need
Sugar Snap Peas
Butter
Sugar
Water
12
Remove cover and season snap peas with a little salt.
Ingredients you will need
Sugar Snap Peas
Salt
13
Serve cooked snap peas with slotted spoon to allow for draining.