Ingredients
– 4 boneless, skinless chicken breasts
– 8 ounces egg noodles
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling noodles
– Skillet or frying pan
– Cutting board
– Chef’s knife
– Measuring cups and spoons
– Serving dish
Step-by-Step Instructions
First, let’s start by cooking the egg noodles. I bring a large pot of salted water to a boil, adding the noodles once the water is bubbling happily. I let them cook according to the package directions, usually around 7-9 minutes, until they’re al dente and tender. The aroma of those noodles cooking always brings me back to when I was a child, waiting for dinner to be ready. After they’re done, I drain them, add a bit of olive oil to prevent sticking, and set them aside. (See the next page below to continue steps…)