Lemon Butter Chicken and Egg Noodles
Description
This dish is a life saver for busy nights when time is limited. It's quick, easy, filling and full of flavor. Serve it with a salad or a veggie for a complete meal.
Ingredients
1 lb. boneless, skinless chicken breasts (or chicken thighs)
salt and pepper
1/4 c. all-purpose flour
4 T. butter, divided
1/2 small onion, finely diced
1 c. chicken stock
3 T. freshly squeezed lemon juice (not bottled juice)
8 oz. dry egg noodles
fresh parsley and lemon slices, if desired for garnish
Directions
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Cut chicken into bite sized pieces; season with salt and pepper; toss in the flour.
Heat a large skillet over medium-high heat; melt 2 T. butter; add chicken; cook a few minutes per side until chicken is cooked and golden brown.
Transfer to a platter; set aside, keeping warm.
Cook noodles according to package directions; drain; lightly butter.
Add onion to the skillet; cook until soft, about 1-2 minutes. Add chicken broth; bring to a boil, scraping up the browned bits from the skillet.
Add lemon juice; boil until mixture is reduced to about 1/3 cup. Remove from heat. Add remaining 2 T. butter. Return chicken to skillet; heat through.
Serve chicken over the egg noodles with the lemon butter sauce spooned on the top. Garnish with parsley and lemon sliced, if desired.
4 servings.