Lemon Chicken with Noodles
Yield
4 servingsPrep
5 minCook
20 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
no yolk style |
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
paprika
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
no yolk style |
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender.
Drain and keep warm.
Meanwhile place the chicken breasts between sheets of wax paper or plastic wrap and pound lightly with a mallet to an even thickness.
In a small shallow container, mix the oil, lemon juice, paprika and pepper.
Dredge the chicken in the mixture to coat both sides.
Heat a large non-stick frying pan over medium-high heat for one minute.
Add the chicken.
Cover and cook for 8 to 10 minutes, or until the chicken is white; do not overcook.
Serve over the noodles.
