Penzey'S Tender Chicken

1. 1

   Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.

2. 2

   Heat on high and cover.

3. 3

   When a simmer is reached, turn down to med-low.

4. 4

   Shake pot so that chicken doesn't stick.

5. 5

   Cook for 15 minutes, turning once.

6. 6

   Cook pasta.

7. 7

   Remove chicken to plates.

8. 8

   Turn heat to high for 2- 3 minutes to reduce cooking liquid.

9. 9

   Drain pasta and place on plates with chicken.

10. 10

    Add other half of shallots to reduce liquid, and pour over plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.