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[4] pieces of boneless skinless chicken breast (cut in strips for faster cook time)
[1 can] Beef Consommé
[1-2] Lemons
[¾ cup] Flour
[2] Eggs
[1 tsp] Lemon pepper
Butter
Egg noodles
Parmesan cheese
Mix flour and lemon pepper.
Dip chicken in egg, flour mixture, egg again, and flour again.
Fry in butter until brown.
Mix soup with juice of 1-2 lemons.
Beat 1 tablespoon of flour into soup/lemon mixture.
Pour mixture into frying pan, Watch and stir until it thickens.
Turn down to low-med heat and cook covered until chicken is cooked through.
Serve over egg noodles tossed with butter and parmesan.