BUTTER NOODLES AND CHICKEN RECIPES

Name: Country French Chicken With Herb and Butter Noodles
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; coarse salt and pepper; 2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless); 2 tablespoons butter; 2 shallots, chopped; 3 small carrots, peeled and thinly sliced; 10 mushrooms (creminis, finely chopped); 4 sprigs fresh tarragon, leaves removed and chopped to about 2 T; 1/4 cup chopped flat leaf parsley (a handful); 1 cup dry red wine; 1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree); 1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes); 2 tablespoons butter, cut into small bits; 2 sprigs fresh tarragon, leaves removed and chopped to about 1 T; 2 tablespoons fresh flat leaf parsley, chopped to about 2 T; salt, to taste; fresh ground pepper, to taste

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES RECIP…

Country French Chicken With Herb and Butter Noodles Recip… image

My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
coarse salt and pepper
2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 mushrooms (creminis, finely chopped)
4 sprigs fresh tarragon, leaves removed and chopped to about 2 T
1/4 cup chopped flat leaf parsley (a handful)
1 cup dry red wine
1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)
1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

Steps:

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 : Calories 913.5, FatContent 42.5, SaturatedFatContent 15, CholesterolContent 223.7, SodiumContent 757.8, CarbohydrateContent 63.4, FiberContent 6.7, SugarContent 12.3, ProteinContent 59.5

CHICKEN PICCATA WITH BUTTERY LEMON NOODLES RECIPE | REE ...

Chicken Piccata with Buttery Lemon Noodles Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 2 servings

Number Of Ingredients 19

Ingredients

8 ounces pasta (fettuccine, linguine, angel hair)
1 tablespoon butter
1/4 cup finely minced fresh parsley
Zest and juice of 1 lemon, or to taste
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup heavy cream, plus more if needed
1 tablespoon drained capers
2 cups arugula
Parmesan shavings, for garnish
Chopped fresh parsley, for garnish

Steps:

For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.

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