Lemon & Thyme Chicken with Buttered Egg Noodles Recipe

Ingredients

• 2 lemons, zested and juiced (for use in recipe below)
• 1 1/2 pounds chicken breast cutlets
• 2 eggs
• 1 teaspoon lemon juice
• 1/2 tablespoon lemon zest
• 2 small garlic cloves, minced
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme leaves)
• 3/4 cup dry breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons Land O Lakes® Salted Butter, divided
• 1 tablespoon Land O Lakes® Salted Butter
• 1 teaspoon unbleached all-purpose flour
• fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
• 1/2 cup low-sodium chicken broth
• 1/4 cup white wine
• 1/2 teaspoon lemon juice
• Egg noodles with butter, thyme and lemon juice to taste
• Salad for serving

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.