Chicken Primavera

4 chicken breasts
2 cups heavy whipping cream
1/4 cup chicken broth
1 tsp dried tarragon (or 1 tbsp fresh)
1 tbsp lemon juice
2 tbsp chopped shallots
1 tbsp olive oil
Whole wheat egg noodles
Fresh Green Beans
Carrots (match stick)
Zucchini (match stick)

Cook chicken in frying pan and set aside. While chicken is cooking, start boiling water for the egg noodles. Saute shallots in oil until they start looking clear. Add lemon juice and cook until almost evaporated (about 1 min). Add cream, chicken broth, and tarragon. Simmer for 5 to 10 minutes until sauce thickens slightly.

While sauce is thickening, steam veggies and add noodles to the boiling water. Once sauce has thickened, add chicken breast. Serve over egg noodles.

Serves 4