Chicken breasts are sauteed then combined with zucchini, noodles, and sour cream. A flavorful chicken recipe with noodles.
Dawn's Chicken Parmesan
Sesame Chicken with Orange Sauce
Skillet Chicken Rosemary
- 4 to 6 boneless chicken breast halves
- 2/3 cup flour
- 1 scant teaspoon salt
- 1 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 to 4 cups sliced zucchini
- juice of 1 lemon
- dash ground nutmeg
- 8 ounces egg noodles
- 1/2 cup sour cream
- half-and-half or cream
Rinse chicken; pat dry. Using a meat mallet or rolling pin, flatten chicken breasts slightly between pieces of waxed paper or plastic wrap, or slice each chicken breast crosswise to produce two thin sliced chicken cutlets.
In a wide shallow bowl or pie plate, mix together the flour, salt, thyme, and pepper. Dip chicken breasts, one at a time, into flour mixture. Press mixture firmly onto chicken then shake gently to remove excess.
In a large skillet, heat 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Sauté chicken breast halves in 2 or 3 batches until tender and browned, about 4 to 6 minutes on each side. Place on paper towels to drain; keep warm.
Melt remaining 2 tablespoons of butter in a large, clean skillet. Add zucchini, lemon juice, and nutmeg. Sauté, stirring occasionally, just until zucchini is tender, about 8 to 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and return to the pot. With a slotted spoon add the cooked zucchini slices. Heat; toss gently. Arrange on serving platter and top with the sautéed chicken pieces. Stir sour cream into the skillet juices remaining from zucchini; heat thoroughly, but do not boil. Thin with a little half-and-half or cream. Spoon the sauce over chicken then sprinkle lightly with paprika.
Serves 4 to 6.
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