CHICKEN & NOODLE SKILLET SUPPER

By Sube

Ingredients

• 1 tbsp. butter
• 4 boneless skinned chicken breast or 8 thighs
• 4 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper
• 2-1/2 cups reduced-sodium chicken broth or stock
• 6 oz. (175 g) broad egg noodles
• 1 tbsp. all-purpose flour
• 1 cup 10% half and half cream
• 4 cups frozen mixed baby vegetables (about 1 lb), thawed and drained
• 2 tbsp. freshly squeezed lemon juice or white wine vinegar

Preparation

Step 1

In a large deep skillet or pot, melt butter over medium high heat. brown chicken, turning once, for about 5 minutes per side. Push chicken to one side and add garlic, basil and 1/4 tsp each salt and pepper to skillet, sauté for 30 seconds.

Stir in chicken broth and bring to a boil. Stir in noodles; arrange chicken in a single layer. Reduce heat to low, cover and simmer for 5 minutes or until noodles are almost tender.

Flip chicken pieces. Whisk flour into cream and stir into skillet with vegetables. Increase heat to medium and simmer, stirring often, for about 7 minutes or until chicken is no longer pink inside and sauce is slightly thickened. Stir in lemon juice and season to taste with salt and pepper.