Introduction: Lemon Chicken With Egg Noodles
After years and years of my father cooking up this Lemon Chicken dish for my family, I finally managed to snag the recipe from him. I'm no cook, so this dish is a tasty, simple and fast alternative to a long meal and it makes about five servings; perfect for a large group of people in a rush. Its inexpensive and saves well to reheat for later, all-in-all a very good dish. Follow along to learn how to make it!
A warning about this video, I made this in a college dorm and there may be people in the kitchen in the videos. Please excuse any shenanigans that may occur in the background. As well, beware of the hazards associated with cooking with a hot stove and cooking with raw meats.
Step 1: What You Need...
- 1.5 lbs. of boneless chicken breast
- 4 tbls. of butter
- 2/3 cup of flour
- 1/2 cup of lemon juice
- The type of lemon juice you use makes a huge difference, it's worth getting the nicer juice for a better taste.
- 1/4 cup of chicken broth
- 1/4 cup of chopped flat leaf parsley
- Egg noodles
- I prefer the taste of egg noodles with this meal though I've had it with standard pasta as well and it was fine.
- Olive Oil
- Frying Pan
- Pot for boiling noodles
- Cutting Board
- Filet Knife
- Spatula or fork
Step 2: Heat Pan
Set a frying pan on a stove to a medium heat. This meal will be cooked with oil so you don't want the pan so hot that it'll burn but at the same time you want to cook the chicken in a timely fashion.
Step 3: Slice Chicken Breast
Slice the chicken breast in half like filleting a fish, the chicken slices should be roughly a half an inch thick.
Step 4: Tenderize the Chicken
Place the chicken in a plastic bag and tenderize and flatten the chicken to about a 1/4" thickness. A meat mallet works best.
Step 5: Cover Pan in Oil and Butter
In the heating frying pan, cover the bottom of the frying pan with roughly 1/8 of a cup in olive oil. Add a tablespoon of butter and allow it to melt with the olive oil.
Step 6: Season and Flower a Slice of Chicken
Take one slice of chicken and season it with light salt and pepper on both sides. Cover both sides in flour and place it in frying pan. Only season and cook one slice of chicken at a time as seasoning more then one piece of chicken and allowing them to sit will make the flour soggy.
Step 7: Brown Chicken
Leave the chicken in the frying pan until the cooking side is slightly browned and crispy. Flip chicken and cook other side to the same level. Once cooked set aside on a warm plate to keep warm until serving.
Step 8: Add Butter and Olive Oil
Before you start cooking another piece of chicken, add a tablespoon of butter and a splash of olive oil. Do this between every piece of chicken you cook. Cook the remainder of the chicken as described in Step 6 and 7.
Step 9: Cook Egg Noodles
In a separate pot, boil water and cook egg noodles to an al dente firmness or as preferred. Make as much as you would like per serving of chicken.
Step 10: Create Sauce
After cooking all slices of chicken, add another tablespoon of butter and a small amount of olive oil to the frying pan. Take it off of the heat and add 1/4 of a cup of chicken broth. Add 1/2 of a cup of lemon juice or more to taste. Add 1/8 cup of parsley and mix well.
Step 11: Serve
Serve chicken with side of noodles. Extra juice can be added to the plate as desired.
Step 12: Enjoy!
I hope you enjoy this Lemon Chicken Recipe. A few notes and tips:
- If you want more of the sauce, add as much of the chicken broth and lemon juice as you would like to the olive oil and butter mix. Make sure that its proportional to the 1/2 of a cup of lemon juice and 1/4 of a cup of chicken broth otherwise the taste will be off.
- This recipe serves about five people. I've made double batches before and it comes out well as long as you remember to double all of your supplies.