Ingredients
- 2 boneless skinless chicken breasts
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
- Sear the chicken breasts for 5 minutes on each side until golden brown.
- Reduce heat slightly, add minced garlic, and sauté until fragrant.
- Pour in chicken broth and bring to a boil.
- Add the egg noodles, reduce to a simmer, and cook for 8-10 minutes until tender.
- Remove from heat, stir in remaining butter, and top with chopped parsley before serving.
- Let the chicken rest briefly before slicing.
Notes
For a creamier dish, stir in 1/4 cup of cream at the end. Use vegetable broth for a milder flavor or substitute with gluten-free noodles for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Paleo