Chicken Chasseur

• Today was a calm day, just a lot of feeding and changing. James had work so he missed the game. But I sent him this to cheer him up!
  
  I'm not a big texans fan so I'll be putting her in her packers outfit next weekend :)
  
  
  For dinner tonight I made a Chicken Chasseur which means Hunter's Chicken.
  First I heavily salt and peppered 1 1/2 pounds chicken breast cutlets

  

  Then cut into them into large pieces

  
• Floured the pieces 
  
• Then added 3 tablespoons of olive oil to a large pan and put in the chicken pieces
  
  Browned on each side

  

  Then put them on a plate 

  

  Next I added 3 tablespoons of butter to the pan

  

  

  Then I put in the pan 2 carrots, peeled and finely chopped, a handful of chopped baby Bella mushrooms, 2 shallots finely chopped plus some onion because my shallots were too small, 2 large cloves garlic finely chopped

  

  Stirred and added salt and pepper

  

  Cooked for a few mins till softened then added 1/4 cup brandy to deglaze

  
• Once that was cooked in I added 1/2 cup of white wine
  
  Then 2 cups of chicken stock

  
• 1 14 1/2 ounce can of petite diced tomatoes
  
• 3 tablespoons chopped fresh tarragon
  
• Then added back in the chicken and brought to a boil for 10 mins till it thickened.
  

  

  For the side I boiled half a bag of extra-wide egg noodles and put in a pat of butter in the bowl with the noodles.

  To serve I put on the plate some noodles and spooned the chicken and some of the sauce. Then chopped up some parsley and sprinkled on top.