One Pan Chicken with Creamy Buttered Noodles

 One Pan Chicken with Buttered Noodles

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

3 garlic cloves, minced

2 cups chicken broth

1 cup heavy cream

8 ounces egg noodles

3 tablespoons butter

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Directions:

1. Cook the Chicken:

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Place the chicken in the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

2. Prepare the Noodles:

In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add the egg noodles, cover the skillet, and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed much of the liquid.

3. Combine the Ingredients:

Reduce the heat to low and stir in the butter and grated Parmesan cheese. Mix until the sauce is smooth and creamy. Return the cooked chicken breasts to the skillet, nestling them into the noodles, and let them warm through for 2-3 minutes.

4. Serve:

Garnish with freshly chopped parsley, if desired. Serve the chicken and buttered noodles warm.

Recipe Details:

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4

GINGER & APRICOT SCONES (The Lost Kitchen)

 INGREDIENTS:

2 1/4 cups all-purpose flour, plus more for dusting

2/3 cup granulated sugar, divided

1 tablespoon baking powder

Grated zest of 1 lemon

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into tablespoon-sized bits

3/4 cup plus 2 tablespoons heavy cream

1/3 cup candied ginger chopped into raisin-sized bits

1/3 cup dried apricots chopped into raisin-sized bits

MAKE THE SCONES:

In the bowl of a food processor, add the flour, 1/3 cup of the sugar, lemon zest, and baking powder and pulse to combine. Add the butter and pulse until it is uniformly distributed.

Transfer the mixture to a large bowl and add 3/4 cup of the cream, the candied ginger, and apricots, stirring to combine. Using your hands, work the mixture into a shaggy dough. Turn it out onto a lightly floured surface and shape into a log about 12 inches long and 2 inches thick. Wrap in plastic wrap and chill the dough completely, about an hour (or overnight).

When ready to bake the scones, preheat the oven to 375°F.

Remove the dough from the refrigerator and slice into 8 rounds. Place the scones on a baking sheet lined with parchment.

Add the remaining 2 tablespoons cream to a small bowl and set aside. Then add the remaining 1/3 cup sugar to another small bowl.Dunk the top of each scone in the cream, followed by the sugar, and return to the baking sheet, leaving a few inches between the scones. Bake until the scones are golden and just cooked through 15 to 18 minutes. Remove from the oven and cool until just warm to the touch, then serve with soft butter and a drizzle of honey if you like.