Lemon chicken with noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Noodles; no yolk egg type |
| 2 | Chicken breasts; halved, skinless, boneless | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | 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 was paper * 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 no=-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 opaque; do not overcook. Serve over the noodles.
Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5.9 g. fat (15% of calories, 4½ g. dietary fiber, 66 mg.
cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat.
Source:Prevention's Quick and Healthy Low-Fat Cooking, 1993