By Carol Ramos, The Pastry Chef's Baking
8 boneless chicken thighs, skin removed or breast tenderloins
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
4 tablespoon butter
1 cup chicken broth (or use 1 bullion cube dissolved in 1 cup of water)
3 tablespoons fresh lemon juice
1 cup heavy cream
1/4 cup grated Parmesan Reggiano cheese, optional
1/3 cup green onions (green tops), chopped plus more for garnish if desired
Whole wheat noodles, boiled to al dente and drained
1. Cook noodles according to package instructions.
2. Preheat oven to 350 degrees F.
3. In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture.
4. In a large, deep frying pan, sauté chicken in butter until both sides are evenly browned.
5. Add chicken broth, lemon, cream, and onions or mushrooms, if desired
6. Cover and simmer for about 20 minutes or so, until meat is tender.
7. Place noodles in baking dish and pour lemon chicken over. Sprinkle with grated cheese and bake at 350 degrees F. for 15-20 minutes. Garnish with more green onions.
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