Poultry-Attitude Chicken

By ceyana

Ingredients

• 2 skinless, boneless chicken breast halves, cubed
• 1 TBSP butter
• 1 TBSP olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 c Italian salad dressing,
• 5 TBSP lemon juice, divided
• 1 can condensed cream of chicken soup
• 1/4 c milk
• salt and pepper to taste
• 1 (12 ounce) package wide egg noodles, cooked

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the olive oil and cubed chicken, and cook just until no pink remains.

Add the onion, and garlic Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.

Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.

To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center.