Mustard-Tarragon Roast Chicken with Egg Noodles

5 Ratings
  • 5 3
  • 4 0
  • 3 2
  • 2 0
  • 1 0
By Kate Merker
Recipe by Real Simple September 2007

Gallery

Credit: Ditte Isager

Recipe Summary

additional:
45 mins
total:
1 hr 15 mins
prep:
30 mins
Yield:
Makes 4 servings
Nutrition Info
Advertisement

Ingredients

Directions

  • Heat oven to 400° F. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes.During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat.Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes.Divide the noodles among the plates and spoon the sauce over the top.

    Advertisement

Nutrition Facts

Per Serving:
763 calories; calories from fat 32%; fat 27g; cholesterol 235mg; sodium 595mg; carbohydrates 67g; fiber 3g; sugars 1g; protein 62g.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 05/22/2022