Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Put the noodles on to cook when you start the chicken so that everything's done on time.

Judy Armstrong, Prairieville, Louisiana
Recipe by Southern Living January 2005

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Recipe Summary

prep:
10 mins
cook:
23 mins
total:
33 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and pepper. Dredge chicken in flour mixture.

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  • Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.

  • Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

  • Note: For testing purposes only, we used Knorr Garlic Herb Sauce Mix, which can be found with the Italian sauce mixes in the pasta aisle of the grocery store.

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