2 tbsp. butter
2 boned, skinned whole chicken breasts
3 c. chicken broth
6 carrots. sliced
1/2 tbsp. parsley
1/2 tsp. basil
1/2 tsp. oregano
1 tbsp. chopped pepper
1 tbsp. chopped onion
2 c. egg noodles
Fresh pepper, to taste
1/2 tsp. chives
1/4 c. cream

Heat butter at medium high in skillet. Brown chicken (about 3 minutes each side). Add peppers and onions, heat until transparent. Add broth and carrots and seasonings. Heat on medium 10 minutes. Add noodles and cream. Stir and simmer covered until noodles are tender.

Great with biscuits or dumplings.