Penzey'S Tender Chicken

• 2 boneless skinless chicken breasts
• 4 ounces wide egg noodles
• 1/2 cup white wine
• 1/2 cup water
• 1 tablespoon dried shallots
• 1/2 teaspoon French tarragon
• 6 fennel seeds
• 2 teaspoons virgin olive oil
• salt and pepper

1. Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
2. Heat on high and cover.
3. When a simmer is reached, turn down to med-low.
4. Shake pot so that chicken doesn't stick.
5. Cook for 15 minutes, turning once.
6. Cook pasta.
7. Remove chicken to plates.
8. Turn heat to high for 2- 3 minutes to reduce cooking liquid.
9. Drain pasta and place on plates with chicken.
10. Add other half of shallots to reduce liquid, and pour over plates.

chicken breasts, egg noodles, white wine, water, shallots, tarragon, fennel seeds, virgin olive oil, salt

Taken from www.food.com/recipe/penzeys-tender-chicken-77248 (may not work)