Chicken with Orange, Sweet Vermouth and Tarragon Egg Noodles
INGREDIENTS
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Boneless, skinless chicken breasts, pounded no more than 1/2 inch thick
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Salt and pepper
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Flour, for dredging
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3 tablespoons olive oil
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About 1/2 pound extra-wide egg noodles
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1/2 cup fresh or frozen peas
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4 tablespoons butter, cut into pieces, divided
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1/4 cup tarragon, chopped
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1/4 cup chives, minced
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4 slices orange or blood orange
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2 large shallots, finely chopped
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2 cloves garlic, finely chopped
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1/2 cup sweet vermouth
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1/4 cup orange or blood orange juice
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1/2 cup chicken stock - See more at: http://www.rachaelrayshow.com/food/recipes/20148_chicken_with_orange_sweet_vermouth_and_tarragon_egg_noodles/#sthash.Px93GHn8.dpuf
•
Salt and pepper
•
Flour, for dredging
•
3 tablespoons olive oil
•
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
•
1/1/2 cup chicken stock
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