Ingredients
Method
Preparation
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package directions until tender. Drain and set aside.
- Pat the chicken dry and generously season both sides with salt and pepper.
Cooking
- Heat a large skillet over medium heat and melt 2 tablespoons of the butter.
- Add the chicken to the skillet and cook without moving for 6 to 7 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Remove the chicken from the skillet and let it rest on a plate.
- In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter.
- Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Scrape up any browned bits from the bottom for added flavor.
- Return the chicken to the skillet, spooning the sauce over it to warm through for about 2 minutes.
- Add the cooked noodles to the pan and toss to coat them evenly in the garlic-butter sauce.
- Slice the chicken and serve it over the noodles. Garnish with chopped parsley and a crack of black pepper.
Nutrition
Notes
For best results, allow the chicken to rest after cooking to keep it juicy. Feel free to add steamed broccoli or spinach for more veggies, or toss in some grated Parmesan cheese for a richer touch.