Lemon Butter Chicken and Egg Noodles
Recipes Chicken Main Dish Pasta Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.