Ingredients
6
6 servings
- •¼ cup cider vinegar
- •¼ cup vegetable oil
- •2 teaspoons seasoned salt
- •1 teaspoon red pepper flakes
- •1 teaspoon monosodium glutamate (such as Ac'cent®) (Optional)
- •½ teaspoon ground black pepper
- •¼ teaspoon salt
- •4 skinless, boneless chicken breast halves - cut into chunks
- •2 tablespoons vegetable oil
- •1 cup heavy whipping cream
- •1 (8 ounce) package egg noodles
Instructions
- Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
- Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
Nutritional Facts
Per 6 servings
- Calories: 495
- Carbohydrate: 28g
- Fat: 32g
- Fiber: 1g
- Protein: 23g
- Sugar: 1g
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