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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound pilgrim's pride chicken breasts |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup italian-seasoned breadcrumbs |
2 tablespoons olive oil |
1/4 cup chicken broth |
3 tablespoons fresh lemon juice |
2 tablespoons butter |
2 tablespoons chopped fresh parsley |
1 (12-oz.) package cooked noodles |
Directions:
1. Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
3. Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.
4. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.
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