- 4 to 6 boneless chicken breast halves
- 2/3 cup flour
- 1 scant teaspoon salt
- 1 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 to 4 cups sliced zucchini
- juice of 1 lemon
- dash ground nutmeg
- 8 ounces egg noodles
- 1/2 cup sour cream
- half-and-half or cream
In a wide shallow bowl or pie plate, mix together the flour, salt, thyme, and pepper. Dip chicken breasts, one at a time, into flour mixture. Press mixture firmly onto chicken then shake gently to remove excess.
In a large skillet, heat 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Sauté chicken breast halves in 2 or 3 batches until tender and browned, about 4 to 6 minutes on each side. Place on paper towels to drain; keep warm.
Melt remaining 2 tablespoons of butter in a large, clean skillet. Add zucchini, lemon juice, and nutmeg. Sauté, stirring occasionally, just until zucchini is tender, about 8 to 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and return to the pot. With a slotted spoon add the cooked zucchini slices. Heat; toss gently. Arrange on serving platter and top with the sautéed chicken pieces. Stir sour cream into the skillet juices remaining from zucchini; heat thoroughly, but do not boil. Thin with a little half-and-half or cream. Spoon the sauce over chicken then sprinkle lightly with paprika.
Serves 4 to 6.
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