Ready In: 60 minutes
Yield: 8 servings
Yield: 8 servings
Ingredients
1 bag frozen chicken tender strips, thawed
1 bag frozen chicken tender strips, thawed
1/2 cup flour
2 tablespoons lemon pepper seasoning
12 tablespoons butter, divided
4 tablespoons finely chopped onion
2 cup chicken broth
6 tablespoons fresh lemon juice
2 package wheat egg noodles
Directions
- Cook egg noodles according to package directions. Drain and toss with a tablespoon or two of butter.
- Mix flour and lemon pepper seasoning together on a plate. Coat chicken with flour mixture.
- Melt 4 tablespoons of butter. Cook chicken over medium-high heat until cooked through, browning both sides.
- Remove chicken from pan and keep warm.
- Add onion and cook until soft, 1-2 minutes.
- Add chicken broth and bring to a boil. Scrape up any drippings. Add lemon juice and boil until mixture is reduced by half.
- Remove from heat and add remaining butter.
- Return chicken to pan and heat through. Serve with egg noodles.
~*~*~*~*~
And now for my notes:
I have found that sauteing the chicken doesn't always work well for me. I put the chicken in, cook it about 5-8 minutes on one side, turn it and do the same on the other. I keep a lid on it while it's cooking so the chicken cooks entirely through, the breading stays on the chicken and not necessarily on the bottom of the pan and everyone is happy. Make sure when you add the chicken broth that you use the spoon and mix up your pan drippings into the sauce. It gives it extra flavor and makes the pan a lot easier to clean later. Giant Eagle sells frozen chicken breast tenders that work great for this recipe. I throw them in the microwave to mostly thaw them, bread them and toss them into the pan. Some of the bigger tenders I give a slice lengthwise, but otherwise they're pretty well ready to go and makes this an easy dinner on busy nights. If you don't want your sauce to break (separate the butter from the rest of the sauce), make sure you remove the sauce from the burner first. I don't know why this makes a difference but it does. I know from experience. This recipe gives one good sized meal to each person. When we're feeling extra hungry, that's when I whip out the homemade lemon cheesecake. Since I have a growing pre-teen boy, I double the recipe. It makes really good leftovers and reheats well.
And now for my notes:
I have found that sauteing the chicken doesn't always work well for me. I put the chicken in, cook it about 5-8 minutes on one side, turn it and do the same on the other. I keep a lid on it while it's cooking so the chicken cooks entirely through, the breading stays on the chicken and not necessarily on the bottom of the pan and everyone is happy. Make sure when you add the chicken broth that you use the spoon and mix up your pan drippings into the sauce. It gives it extra flavor and makes the pan a lot easier to clean later. Giant Eagle sells frozen chicken breast tenders that work great for this recipe. I throw them in the microwave to mostly thaw them, bread them and toss them into the pan. Some of the bigger tenders I give a slice lengthwise, but otherwise they're pretty well ready to go and makes this an easy dinner on busy nights. If you don't want your sauce to break (separate the butter from the rest of the sauce), make sure you remove the sauce from the burner first. I don't know why this makes a difference but it does. I know from experience. This recipe gives one good sized meal to each person. When we're feeling extra hungry, that's when I whip out the homemade lemon cheesecake. Since I have a growing pre-teen boy, I double the recipe. It makes really good leftovers and reheats well.
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