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Ingredients
- 1 lb skinned and boned chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 C Italian-seasoned breadcrumbs
- 1 (12 oz) package egg noodles
- 2 tbs olive oil
- 1/4 C chicken broth
- 3 tbs fresh lemon juice
- 2 tbs butter
- 2 tbs chopped fresh parsley
- Garnish: fresh parsley leaves
Details
Servings 4
Preparation
Step 1
Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap, flatten to a 1/4 inch thickness, using a rolling pin or the flat side of a meat mallet.
Sprinkle chicken with salt and pepper, dredge in breadcrumbs. Prepare egg noodles according to package directions.
Meanwhile, cook half of chicken in 1 tbs hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Place chicken on a serving platter, cover with foil. Repeat procedure with remaining checken and 1 tbs olive oil.
Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles. Garnish if desired.
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