久青青在线观看视频国产
- 1½ lb boneless skinless chicken (breasts or thighs), cut into 2–3 large pieces each
- 1 tbsp olive oil
- 2 tbsp
butter, divided - 1
tsp kosher salt, plus more to taste - ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 3 cloves
garlic, minced - 3 cups
low-sodium chicken stock - 8 oz wide egg noodles (about 4 cups)
- ½ tsp onion powder
- 1 tbsp lemon juice
- ⅓ cup grated Parmesan (optional)
- chopped parsley to finish (optional)
Equipment
- large skillet (with lid optional)
- tongs
- Wooden spoon
- measuring cups and spoons
- Instant-read thermometer
- grater (for Parmesan, optional)
Method
- Heat oil and 1 tbsp butter in a large skillet over medium-high. Season chicken with salt, pepper, paprika, and garlic powder. Sear 3–4 minutes per side until golden; remove to a plate.
- Lower heat to medium. Add garlic; cook 30 seconds. Pour in ½ cup stock to deglaze, scraping browned bits.
- Add remaining stock, onion powder, and egg noodles. Simmer 6–7 minutes, stirring, until noodles are just tender.
- Return chicken to the pan with lemon juice, remaining 1 tbsp butter, and Parmesan. Toss until glossy and the chicken reads 165°F (breasts) or 175°F (thighs). Rest 2–3 minutes; serve.
久青青在线观看视频国产
Notes
Sauce too thick? Add a splash of stock. Too thin? Simmer 1–2 minutes. Make it a casserole: transfer to a dish, top with extra Parmesan, and bake 8 minutes. No green onion used.