Ingredients:
- 4 to 6 boneless chicken breast halves
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup butter, divided
- 1/4 cup vegetable oil
- 3 to 4 cups sliced zucchini
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 8 ounces egg noodles
- 1/2 cup sour cream
- paprika
Preparation:
Rinse chicken; pat dry. Using a meat mallet or rolling pin, flatten chicken breasts slightly between pieces of waxed paper or plastic wrap.In a wide shallow bowl or pie plate, mix together the flour, salt, thyme, and pepper. Dip chicken breast halves, one at a time, into flour mixture. Press mixture firmly onto chicken then shake gently to remove excess.
In a large skillet, heat 1/4 cup butter with the 1/4 cup vegetable oil over medium heat. Sauté chicken breast halves in 2 or 3 batches until tender, cooking for about 4 to 6 minutes on each side, until chicken is tender and cooked through. Place on paper towels to drain; keep warm.
Melt remaining 1/4 cup butter in a large, clean skillet. Add zucchini, lemon juice, and nutmeg. Cover and 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. Add drained, 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. Spoon sauce over chicken then sprinkle with paprika.
Serves 4 to 6.
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Chicken Breast Recipes
Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
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