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

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 sauté the shallots, carrots and mushrooms. Sauté 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.