Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. run through the house only to stop with full brakes and ask, “Um, what’s that smelllll
Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken)
Sprinkle a pinch of salt and pepper on both sides of the chicken. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture
To serve, mix the saucewith the chickenandmushroomsand sprinkle with some tarragon. Of course, the dish would taste better with fresh tarragon, but rather than buy a fresh bunch and wasting the majority of it, I turned to dry tarragon instead – which I already had in my kitchen
Place chicken breast halves in a shallow dish. Add garlic, tarragon, andmushrooms to pan. Cook noodles according to package directions, omitting salt and fat
Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Sprinkle a pinch of salt and pepper on both sides of the chicken
When chicken is done baking andchicken thighs are completely cooked through, add cooked chicken thighs to the skilletand spoon the sauceand the mushrooms on top of chicken thighs
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