Aired April 16, 2015
Boneless, skinless chicken breasts, pounded a maximum of 1/2-inch thick
Pepper and salt
Flour, for dredging
3 tablespoons essential olive oil
About 1/2 pound extra-wide egg noodles
1/2 cup fresh or frozen peas
4 tablespoons butter, reduce pieces, divided
1/4 cup tarragon, chopped
1/4 cup chives, minced
4 slices orange or bloodstream orange
2 large shallots, finely chopped
2 cloves garlic clove, finely chopped
1/2 cup sweet vermouth
1/4 cup orange or bloodstream orange juice
Heat a sizable skillet over medium-high temperature. Bring a sizable pot water to some boil for that egg noodles and peas.
Season chicken liberally with pepper and salt on sides and dredge in flour.
Add oil, 3 turns from the pan, towards the skillet and add chicken. Brown and prepare through, 8 minutes, turning from time to time remove to warm platter.
Add egg noodles to boiling water and prepare for just two-3 minutes. Add peas and prepare 2-3 minutes more to al dente. Drain and return noodles towards the pot. Toss with two tablespoons butter, tarragon, chives, pepper and salt.
To chicken pan, add orange slices and brown, adding shallots and garlic clove. Stir one minute or 2, add vermouth and lower one minute. Add orange juice, stock and remaining two tablespoons butter swirl.
Top the chicken using the orange slices and spoon the lower sauce over top, serve with noodles alongside.