Ingredients
- 2 boneless skinless chicken breasts (about 1 lb. total)
- 4 TB. flour
- 3 TB. butter
- 2 tsp. water, divided
- 2 TB. BANGKOK SEASONING, divided
- 8 oz. egg noodles
- 1 TB. butter
- 1 large sweet onion, diced
- 12 oz. fresh mushrooms, sliced
- 1 Cup sour cream
- 1 TB. BANGKOK SEASONING
- freshly ground PEPPER or FOUR PEPPERCORN BLEND, to taste
- salt, to taste
- 3 sliced scallions, optional
Preparation
Step 1
Sprinkle a rimmed plate with the flour and set aside. Heat a large skillet (non-stick is easiest) over medium heat and melt the butter. Place one chicken breast into a zip-top bag along with half of the water (the water will help the chicken spread out in the bag by slipping instead of tearing). Gently pound the chicken to about 1/4" thick; it is OK if it ends up in more than one piece.
A heavy jar works great for pounding if you don't have a meat mallet. Reach into the bag and sprinkle the top side of the chicken with 1/2 TB. of BANGKOK SEASONING. Take the chicken out of the bag and place onto the flour-coated plate—seasoned side down. Sprinkle another 1/2 TB. of BANGKOK on the exposed, unseasoned side of the chicken, and then turn the chicken over so that both sides are nicely coated in seasoning and flour. Place the chicken in the hot pan and repeat with the other breast. Flip each breast over after about 3 minutes of sautéing, and sauté the other side for an additional 3 minutes. The chicken should be just cooked through and still moist. Do not overcook! If you are unsure slice into the center of a piece of chicken and test that it is completely opaque. Make sure the heat isn't so high that the chicken blackens – just turn it down and let it cook longer if necessary to avoid burning. Cool the chicken slightly, and then slice into pieces 1/2" by 1". Set aside.
Boil the egg noodles until tender. While the noodles are cooking, melt the butter in the frying pan used to cook the chicken over medium heat. If the bits in the chicken cooking pan blackened don't use that pan, just start with a fresh one. Add the onion and sliced mushrooms. When browned, remove from heat and stir in the sour cream and BANGKOK SEASONING. Return to the stove on very low heat and gently heat through. Stir in the chicken pieces and heat another 30 seconds. Place the cooked egg noodles in a large serving bowl, and top with chicken mixture. Coarsely grind FOUR PEPPERCORN BLEND over the top and sprinkle lightly with salt. Sprinkle with sliced scallions if desired and serve immediately.
Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Nutritional Information: Servings 4;
Serving Size 1 1/2 cups (374g); Calories 600; Calories from fat 220; Total fat 24g; Cholesterol 165mg; Sodium 280mg; Carbohydrate 61g; Dietary Fiber 7g.