Today's recipe is nice and simple readers, but it comes out looking and tasting like you put WAY more work into it than you did! I usually make it with egg noodles but you can use whatever kind of noodles you want, it goes great with rigatoni or angel hair too. Pair it with a simple green salad and you have a quick and easy meal that everyone will love, even my picky eaters love this dish! Enjoy, and if you try it let us know how it turns out, and if you have any great recipes you want to share email us and you can be our next Mamatoga Monday Recipe! Ingredients:
- 4 boneless chicken breast halves or about 1 pound thinly sliced boneless chicken breasts
- Salt and pepper
- 3 tablespoons flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 red bell pepper, very thinly sliced, optional
- 1 tablespoon lemon juice
- 3 cloves garlic, finely minced
- 4 green onions, with about 3 inches of green, thinly sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of about 1/4-inch. If using thinly sliced chicken breast, there's no need to pound. Sprinkle lightly with salt and pepper; dredge in the flour.
Heat the oil and 2 tablespoons of butter in a large skillet over medium-low heat; add the chicken and brown for about 2 to 3 minutes on each side. Add the bell pepper, lemon juice, garlic, green onions, and chicken broth; bring to a simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through. Add the cream and salt and pepper, to taste. Serve with your choice of pasta. Serves 4.