Creamy Tarragon Chicken with Egg Noodles is a quick weeknight dinner that can feel like so much more. The sherry adds a sophisticated flavor that pairs so nicely with tarragon and the cream gives it that luxurious feeling – like you are really spoiling yourself. Add to this that you can make this multiple ways – on the stovetop or in the pressure cooker – and you have a recipe that you’ll keep coming back to time and time again.
Do make sure you use a sauté pan that is big enough to hold everything. A 4-quart sauté pan is just big enough, but a 5-quart pan (12-inches in diameter) is even better, allowing you to really stir everything together at the end easily. You don’t even need a lid for your skillet or sauté pan because the noodles cook uncovered. Just remember to give it a stir every now and then to make sure the noodles cook evenly and get their time to be completely submerged.