Ingredients:
- coarse salt and pepper
- 4 sprigs fresh tsparragon, leaves removed and chopped tspo about 2 tsp
- 2 sprigs fresh tsparragon, leaves removed and chopped tspo about 1 tsp
- 2 tspbsp fresh flat leaf parsley, chopped tspo about 2 tsp
- salt , to taste
- fresh ground pepper , to taste
Directions:
- In large skillet over medium high heat, warm the olive oil.
- Season the chicken, brown it in the 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 saute the shallots, carrots and mushrooms.
- Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
- Add tarragon and parsley and stir.
- Add wine and reduce liquid for 1-2 minutes.
- Add tomatoes to the sauce and stir to combine.
- Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with herb and butter noodles and sugar snap peas, if desired.
- To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
- Season noodles with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1099.75 Kcal (4604 kJ) | ||
| Calories from fat | 517.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.49g | 88% | |
|---|---|---|---|
| Cholesterol | 171.12mg | 57% | |
| Sodium | 1270.49mg | 53% | |
| Potassium | 1169.23mg | 25% | |
| Total Carbs | 91.16g | 30% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 7.42g | 30% | |
| Protein | 45.69g | 91% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 5.9mg | 33% | |
| Calcium | 112.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 214.74 Kcal (899 kJ) | ||
| Calories from fat | 101.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 88% | |
|---|---|---|---|
| Cholesterol | 33.41mg | 57% | |
| Sodium | 248.08mg | 53% | |
| Potassium | 228.31mg | 25% | |
| Total Carbs | 17.8g | 30% | |
| Sugars | 1.79g | 37% | |
| Dietary Fiber | 1.45g | 30% | |
| Protein | 8.92g | 91% | |
| Vitamin C | 3.1mg | 26% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 1.1mg | 33% | |
| Calcium | 22mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Country French Chicken
Extra virgin olive oil, Coarse salt & pepper and 10 more.. -
Herb-Crusted Rack of Lamb with Gremolata Pesto
Extra-virgin olive oil, plus more for drizzling and 19 more.. -
Wild Mushroom Soup
Butter, Olive oil, Chopped celery, Chopped shallots and 10 more.. -
Braised Shallots and Fall Vegetables with Red Wine Sauce
Butter, Olive oil and 12 more.. -
Wild Mushroom Soup
Butter, Olive oil, Chopped celery, Chopped shallots and 10 more.. -
Chicken Fajitas
Chicken breasts, cut up, Butter, Garlic powder, Pepper and 9 more.. -
Seared Scallops with Parsley-Thyme Relish
Chopped shallots, Chopped fresh flat-leaf parsley and 12 more.. -
Spicy Edam Shrimp Quiche
Butter, Diced onion, Diced mushrooms and 9 more.. -
Chicken Lime Vegetable Soup
Butter, Canola oil, White onions, chopped and 13 more.. -
Chicken Jicama Salad
Cubed cooked chicken breasts, Chopped celery and 9 more..
Also Try
-
Butterflied Chicken With Herbs and Sticky Lemon
Whole chicken, back bone and breast bone removed and flat... and 12 more.. -
-
-
Herb Roasted Chicken With Vegetables and Wine (Crock Pot)
Organic whole roasting chickens or 3 -4 lbs hen, Salt and 8 more.. -
Country Garden Chicken With Cheesy Grits
Canola oil, Chicken breasts , cutlets, Water, divided and 9 more.. -
French Chicken With Balsamic Vinegar (Crock Pot)
Boneless skinless chicken breast halves (about 6) and 11 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
