Cranberry Chicken over Buttered Egg Noodles

 Cranberry Chicken over Butter and Parsley Egg Noodles…

Cranberry Chicken over Egg Noodles

Ingredients for Chicken

• 2 boneless skinless chicken breast (if chicken breast are big and thick, cut in half lengthwise to make thinner)
• 1 can whole cranberry sauce, about 15 ounces
• Few tablespoons flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 4 tablespoons olive oil
• green onion tops for garnish, optional

Directions for Egg Noodles

• 6 ounce cooked egg noodles, cooked to package directions
• 2-3 tablespoons butter
• 1 teaspoon dried parsley

Directions for Chicken

• Mix together the flour, onion powder, garlic powder, salt and pepper on a plate.
• Coat chicken on both sides by dragging in the flour mixture.
• Put the olive oil into a skillet (with a lid, to use later), turn heat on medium heat.
• Add chicken and saute about 3 minutes on each side, add more olive oil if needed.
• Take out chicken and set aside,
• Put half of the cranberry sauce in skillet and spread out, just enough to set chicken on to.
• Place chicken back in skillet on top of cranberry sauce.
• Spread the remainder of cranberry sauce on top of the chicken.
• Place lid on skillet, turn heat down to low and cook for about 15 more minutes, or until chicken is completely cook through. Use a meat thermometer if needed.
• Serve chicken and cranberry gravy over butter and parsley egg noodles.