Slice chicken crosswise into narrow strips. Coat lightly with flour. Saute chicken and 3 tbsp. butter over medium-high heat until cooked through, stirring frequently.
Remove and keep warm. Cook egg noodles according to package directions, drained and lightly butter. Add onion and cook until soft, about 1-2 minutes.
Add chicken broth and bring to boil. Add lemon juice and bring to boil until mixture is reduced to about 1/3 cup, about 4-5 minutes.
Remove from heat and add remaining 3 tbsp. butter. Return chicken to pan and heat through. Serve with egg noodles.
Originally Submitted
7/21/2010
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