| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Green spinach noodles |
| 4 |
tb |
Unsalted butter |
| 6 |
|
Boneless chicken breasts; without skin |
| 20 |
|
Cloves garlic; peeled |
| 2 |
c |
Chicken broth |
|
|
Salt and red pepper |
INSTRUCTIONS
Salt and pepper chicken breasts to taste (cut back on salt if using canned
broth). Put salted water on to boil for noodles. Melt butter in 10-inch
skillet over medium-high heat. When butter is bubbling, add garlic and
chicken to pan. Brown chicken 3 to 4 minutes on each side (turn garlic
often as not to scorch). Remove chicken to plate and add chicken broth to
skillet. Put noodles in boiling water to cook. When broth comes to a boil,
let boil for 2 minutes, then add chicken back to pan. Lower heat a little.
Drain noodles when done and place in large bowl or platter. Arrange chicken
on noodles. Serve immediately.
Yes, that is 20 cloves of garlic, it is not a misprint. There is a strong
garlic taste, but a spicy, nutty flavor due to the browning
MasterCook formatted by Martha Hicks using Buster 2.0c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
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