eve11: (foodie_ingredients)
[personal profile] eve11
We had about 1/2 of a pack of plain cooked egg noodles left over in the fridge from when I made beef stroganoff last week. And a container of sliced brussels sprouts. And some frozen chicken breasts. So I made this recipe which was pretty good!


6 ounces No Yolks® Extra Broad Noodles
1 pound chicken cutlets
1/4 cup flour
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cups sliced Brussels Sprouts (about 20)
1 teaspoon caraway seeds
Parsely for garnish (optional)
Instructions

Heat oven to 200ºF. Bring a large pot of water to a rolling boil.
While you wait for the water to boil, prepare the chicken. In a shallow dish, combine the flour, paprika, salt, and pepper. In a clean bowl, beat the egg with 1 tablespoon water. Dip the chicken into the egg, then dredge in flour.
Heat 1 tablespoon of olive oil in a large nonstick skillet set oven medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden brown and cooked through. Sprinkle with half the lemon juice and transfer to the oven to keep warm.
Add the noodles to the boiling water and cook for 10 minutes.
While the noodles cook, heat the remaining oil over medium heat. Add the onion and cook 2 minutes, or until softened. Add the shredded Brussels sprouts and cook 5 minutes, or until they begin to turn golden brown on the edges. Drain the noodles and add to the pan with the vegetables. Sprinkle with the remaining lemon juice and stir well to combine.
Top the noodles with the chicken. Garnish with parsley, if desired.


The changes I made: I used pre-sliced brussels sprouts (though I did slice the halves a bit more as well). Instead of caraway seeds, which I did not have, I used whole toasted cumin seeds (approx 1/2 tsp) and one star anise--just let them toast in the pan w/ olive oil before adding the onion. I eyeballed the lemon juice. I cooked the noodles and the chicken at the same time in 2 different skillets though I did end up switching them because I needed the big pan when I added the copious amounts of brussels sprouts. Everything came out really good. I was very pleased.

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