Lemon Chicken with Egg Noodles

Contributed by Pamela D. (Missouri)


  • 8 ounces medium no-yolk egg noodles
  • 1 tablespoon lemon juice
  • 4 boneless, skinless chicken breast halves (about 1 pound total)
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil


  1. Cook the noodles according to package directions. Drain and keep warm.
  2. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated.
  3. Heat a no-stick frying pan over medium-high heat. Add the chicken.
  4. Cover and cook 8 to 10 minutes, or until the chicken is thoroughly cooked. Serve over the noodles.

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