- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1136
- Total Fat
- 51 g
- Saturated Fat
- 24 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 85 g
- Cholesterol
- 365 mg
- Sodium
- 1222 mg
As this is one of Ree’s 16-minute meals, she recommends using thin chicken cutlets, as they cook quickly. This is the perfect mid-week meal for busy days.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1136
- Total Fat
- 51 g
- Saturated Fat
- 24 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 85 g
- Cholesterol
- 365 mg
- Sodium
- 1222 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions. Drain, then toss with 2 tablespoons butter and set aside.
- Meanwhile, add the flour to a plate. Season with a large pinch of salt and a large pinch of pepper. Set aside.
- Melt the remaining 2 tablespoons butter with the olive oil in a large skillet. Dredge the chicken cutlets in the seasoned flour and add to the skillet, then cook until well browned, 2 to 3 minutes. Turn and cook the other side for an additional 2 to 3 minutes. Remove to a plate.
- Deglaze the skillet with the white wine and garlic, scraping the bottom as it comes to a boil. Add the cream, chicken stock and Parmesan, plus salt and pepper. Bring to a boil, then return the chicken to the skillet along with the herbs. Let cook until the sauce has thickened, 2 to 3 minutes.
- Serve the chicken on top of the noodles, spooning over the sauce to coat. Garnish with the remaining basil.
