Spicy chicken breast with dates

Ingredients:

• 3 boneless, skinless chicken breasts (about 220g each)
• 2 tsp paprika
• 1 teaspoon light brown sugar
• 3 tablespoons of vegetable oil
• 3 shallots, diced
• 6 Medjool dates, chopped
• 1/3 cup white wine vinegar
• 3/4 cup lightly salted chicken broth
• 170 g wide egg noodles
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 220°C. Bring salted water to a boil in a medium saucepan.
2. Season the chicken with salt, black pepper, paprika, and brown sugar. Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken, reduce the heat to medium, and cook until browned, 6 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until cooked through, 10 minutes. Transfer the chicken to a plate and cover loosely with foil.
3. Drain the pan juices into a separate bowl. Add the remaining 1 tablespoon oil to the pan and set over medium heat. Add the shallots and cook, without stirring, until golden brown, 4-5 minutes. Stir and cook for another 2 minutes. Add the dates and vinegar; cook until the vinegar has evaporated, 2 minutes. Add the chicken broth, bring to a simmer, and cook until evaporated, 3-4 minutes. Stir in the pan juices and any juices from the chicken.
4. Meanwhile, cook the noodles in boiling water according to package directions. Separately, pour off 0.5 cups of water from the pan and drain the noodles in a colander. Return them to the pan. Add butter and 1/4 cup of the cooking water. Stir, adding more water as needed. Season with salt, pepper, and 3 tablespoons of parsley.
5. Slice the chicken and top with the sauce. Serve with noodles, sprinkled with the remaining 1 tablespoon of parsley.