Chicken with Red Wine and Tarragon with Herb Noodles

We really like this meal.  I don't know why tarragon isn't used in more recipes because it is a very tasty herb!  I usually chop the mushrooms because then my kids don't know they are there, but it tastes great either way.
Chicken with Red Wine and Tarragon with Herb Noodles:
adapted from Rachael Ray
click here to print

1 1/2-2 # boneless skinless chicken breasts, cut into chunks
salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 shallots, chopped
1 carrot, chopped
1 teaspoon sugar
8 ounces baby portobello mushrooms, sliced or chopped
4 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
1 1/3 cups red wine, we usually use Merlot
1-15 ounce can crushed tomatoes


Noodles:
3/4 pound egg noodles
2 tablespoons butter
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
1 tablespoon fresh parsley
salt and pepper


Bring a large pot of salted water to boil, for the noodles.
Season the chicken generously with salt and pepper.  In a large skillet over medium high heat, brown the chicken in the oil for about 3 minutes per side.  Remove chicken to a plate.
Return the pan to the stove and reduce heat to medium.  Add the butter, shallots, carrots and mushrooms. Saute 7 minutes until the mushrooms darken and the carrots are fork tender.
Add the sugar, tarragon and parsley, stir.
Add the wine and reduce liquid for 6 minutes.  

Add the tomatoes and stir.  Add the chicken back into the pan and simmer in sauce for 15 minutes.

Meanwhile, cook the noodles until just tender.  Drain and transfer to a bowl.  Toss with butter, tarragon, parsely and salt and pepper.

Serve the chicken with the egg noodles.