Producer: “You’ll be on air in 5, 4, 3, 2, 1….” (beep)
Host: “As many of you know, the clay staff has fired all the columnists and replaced them with better suited applicants. So I, despite my little cooking experience, will be replacing Webley. Since I am now in charge, this month we will be putting on a cooking show. Today we will be making the only real recipe I know how to cook (aside from Kraft Mac and Cheese and ramen noodles), Lemon and Thyme Chicken with Egg Noodles.
For the chicken you will need:
1 1/2 pounds chicken breast
1 teaspoon lemon juice
1/2 tablespoon lemon zest
2 small garlic cloves, minced
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme leaves)
3/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons salted butter, divided
And for the noodles:
1 package of egg noodles
1 tablespoon salted butter
1 teaspoon unbleached all-purpose flour
Fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
1/2 cup low-sodium chicken broth
1/2 teaspoon lemon juice
Pepper to taste
Now, to begin cooking, bring a large pot of water to a bowl. Add in egg noodles and cook to the package instructions.
While waiting for the water to boil, prep the chicken. Beat two eggs in a shallow dish and add one teaspoon of the freshly squeezed lemon juice and mix. In another shallow dish, mix lemon zest, garlic, thyme leaves, salt, and pepper. Then add breadcrumbs and mix thoroughly. Add chicken to the first dish with eggs and coat. Using your other hand, add chicken to the separate dish with the breadcrumbs and coat thoroughly. Place chicken on a plate and repeat until all chicken is coated.
In a nonstick pan, melt 1 1/2 tablespoons butter on medium heat. However, before we continue, a quick word from our sponsors at The Pampered Chef®.”
Infomercial Host: “Have you ever gotten weary from the never-ending trips to the grocery store to pick up butter? Or maybe you became frustrated by the ridiculous prices that supermarkets place on such a commodity? Well, say goodbye to all your bothersome butter problems– now with our new modern technology, we bring you the first ever home butter churn since the early twentieth century. Simply add a gallon of cream and crank the handle for thirty minutes. Once thirty minutes have passed, you will be left with a fourth of a cup of butter, perfect for your morning toast! This priceless time-saver could be yours for $599.99! But wait— if you call now, we will add in a coupon for a free stick of Land O Lakes® Salted Butter! Call now at 1-800-NOT-REAL to order before stocks run out!”
Host: “Welcome back from our break. Now, let’s begin cooking our chicken. Add half of the chicken breasts and cook on each side for 3–5 minutes (timing depends on thickness). Remove and place on a paper towel-lined plate. Repeat and cook the rest of the chicken with the remaining 1 1/2 tablespoon of butter.
Now let’s make the sauce for the egg noodles. In the same nonstick pan, add 1 tablespoon of butter and allow the butter to melt. Add flour and mix with a wooden spoon and cook for about 1–2 minutes. Add fresh thyme leaves; it will sizzle. Mix and cook for about 30–60 seconds. Add chicken broth; it may bubble up a little bit (turn down the heat if needed). Allow the sauce to thicken, about 3-4 minutes. Remove from heat and add lemon juice.
Serve sauce over egg noodles if you’d like. Flavor the noodles with butter, thyme, pepper, and lemon juice. Serve with a side salad or your favorite vegetable.
On behalf of The Pampered Chef® and clay’s new and improved staff, I hope you all enjoyed this recipe and this episode of your new favorite cooking show! Since you are cooking and not baking, you can add so much more personalization to the recipe, so let your creativity flow. Be sure to leave a comment if you were inspired to make this dish, or if you ordered one of those fantastic butter churns!”
Producer: “Andddd CUT!”
“Lemon & Thyme Chicken with Buttered Egg Noodles Recipe.” The Little Kitchen RSS2, www.thelittlekitchen.net/lemon-thyme-chicken-recipe/.