Country French Chicken

• 2 Tbsp. extra virgin olive oil
• coarse salt and pepper
• 2 lb. boneless skinless chicken (in chunks)
• 2 Tbsp. butter
• 2 shallots, chopped
• 3 small carrots, peeled thin
• 10 creminis, finely chopped
• 4 sprigs tarragon, leaves removed and chopped
• handful of flat leaf parsley
• 1 c. dry red wine
• 1 can chunky style crushed tomatoes

1. In a large skillet over medium-high heat, warm the olive oil. Season the chicken; brown it in the oil for 2 to 3 minutes on each side and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to pan and saute the shallots, carrots and mushrooms. Saute for 3 to 5 minutes, until mushrooms darken and carrot bits are fork-tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 to 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

extra virgin olive oil, salt, boneless skinless chicken, butter, shallots, carrots, creminis, tarragon, handful of flat leaf parsley, red wine, chunky style crushed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113620 (may not work)