Cranberry Chicken over Buttered Egg Noodles

Cranberry Chicken over Butter and Parsley Egg Noodles…

Cranberry Chicken over Egg Noodles

Ingredients for Chicken

  • 2 boneless skinless chicken breast (if chicken breast are big and thick, cut in half lengthwise to make thinner)
  • 1 can whole cranberry sauce, about 15 ounces
  • Few tablespoons flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • green onion tops for garnish, optional

Directions for Egg Noodles

  • 6 ounce cooked egg noodles, cooked to package directions
  • 2-3 tablespoons butter
  • 1 teaspoon dried parsley

Directions for Chicken

  • Mix together the flour, onion powder, garlic powder, salt and pepper on a plate.
  • Coat chicken on both sides by dragging in the flour mixture.
  • Put the olive oil into a skillet (with a lid, to use later), turn heat on medium heat.
  • Add chicken and saute about 3 minutes on each side, add more olive oil if needed.
  • Take out chicken and set aside,
  • Put half of the cranberry sauce in skillet and spread out, just enough to set chicken on to.
  • Place chicken back in skillet on top of cranberry sauce.
  • Spread the remainder of cranberry sauce on top of the chicken.
  • Place lid on skillet, turn heat down to low and cook for about 15 more minutes, or until chicken is completely cook through. Use a meat thermometer if needed.
  • Serve chicken and cranberry gravy over butter and parsley egg noodles.