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1. Slice chicken crosswise into narrow strips.
Coat lightly with flour.
2. Saute chicken and 3 Tablespoons of butter,
over medium-high heat, until cooked through,
stirring frequently.
3. Remove and keep warm. Cook egg noodles
according to package directions, drained and
lightly butter.
4. Add onion and cook until soft, about 1 to 2
minutes.
5. Add chicken broth and bring to a boil. Add
lemon juice and bring to a boil until mixture is
reduced to about 1/3 cup (4 to 5 minutes).
6. Remove from heat and add remaining 3
Tablespoons butter.
7. Return chicken to pan and heat through. Serve
with egg noodles. Makes 4 servings.
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