The other day, the kids saw a lemon on the counter and asked for lemon chicken and noodles. But Hubs wasn’t home and I couldn’t get the grill lit, I couldn’t make lemon-herb chicken.
So instead, I made a stovetop version with a delicious butter and white wine sauce. The end result was flavorful and amazing with tons of bright flavors to complement the chicken.
Chicken with Lemon-Thyme Egg Noodles
Adapted from The Novice Chef
1 ½ lb thinly sliced boneless skinless chicken breasts
½ cup dry white wine
6 tbsp butter
3 cloves garlic, minced
1 tbsp fresh thyme
Pinch of fresh rosemary
3 tbsp freshly squeezed lemon juice
16 oz medium egg noodles, cooked al dente
2/3 cup freshly shredded parmesan
Salt & pepper, to taste
Cook the chicken in a large greased skillet until done, place on a plate and tent with foil.
Add the wine to the pan and let it reduce slightly. Add the butter until melted and beginning to brown. Then quickly sauté the garlic, thyme and rosemary. Stir in the lemon juice.
Lastly, add in the noodles and parmesan, stirring until the noodles are coated and the parmesan is melted. Add salt and pepper, to taste.
Serve the pasta topped with chicken breasts.