Chicken with Orange, Sweet Vermouth and Tarragon Egg Noodles

Heat a large skillet over medium-high heat. Bring a large pot of water to a boil for the egg noodles and peas.
 
Season chicken liberally with salt and pepper on both sides and dredge in flour.

 
Add oil, 3 turns of the pan, to the skillet and add chicken. Brown and cook through, 8 minutes, turning occasionally; remove to warm platter.
 
Add egg noodles to boiling water and cook for 2-3 minutes. Add peas and cook 2-3 minutes more to al dente. Drain and return noodles to the pot. Toss with 2 tablespoons butter, tarragon, chives, salt and pepper. 
 
To chicken pan, add orange slices and brown, then add shallots and garlic. Stir 1 minute or 2, add vermouth and reduce 1 minute. Add orange juice, stock and remaining 2 tablespoons butter; swirl.

Top the chicken with the orange slices and spoon the reduced sauce over top, serve with noodles alongside.