Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 12 oz wide egg noodles
  • 4 cups low-sodium chicken stock
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 large shallot, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 tsp fresh lemon juice
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Season the chicken pieces with sea salt, black pepper, and smoked paprika.
  2. Heat olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Sear chicken until golden-brown, about 5 minutes per side. Remove chicken and set aside.
  3. In the same pan, add the remaining 2 tablespoons of butter. Sauté shallots for 2 minutes until translucent. Stir in minced garlic, thyme, and rosemary; sauté for 45 seconds until fragrant.
  4. Pour in the chicken stock and scrape the bottom of the pan to release the brown bits (fond). Bring to a gentle boil.
  5. Add the egg noodles to the boiling stock. Reduce heat to medium and simmer, stirring occasionally, for 7–9 minutes or until noodles are tender and the liquid has reduced into a silky sauce.
  6. Return the chicken to the pan. Stir in the lemon juice and fresh parsley. Toss for 1-2 minutes until the chicken is heated through and the sauce coats everything evenly.