Creamy White Wine Chicken

• wide egg noodles↗8 ounces
• large boneless chicken breasts↗4

  approx. 2 lbs.

• scallions↗4

  chopped

• unsalted butter↗4 tablespoons

  divided

• garlic powder↗2 teaspoons
• marjoram leaves↗2 teaspoons
• cayenne pepper↗1⁄4 teaspoon
• salt↗1 teaspoon
• lemon juice↗1 tablespoon
• heavy cream↗1⁄3 cup
• Chardonnay wine↗2⁄3 cup
• chicken broth↗1 cup
• all-purpose flour↗2 tablespoons
• shredded parmesan cheese↗

Step-by-step instructions

1. 1

   In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).

2. 2

   In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.

3. 3

   Add cream, chardonnay and chicken broth and cook an additional 3 minutes.

4. 4

   Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.

5. 5

   Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).

6. 6

   Cover frying pan and simmer for ten minutes, stirring until the sauce often.

7. 7

   Remove frying pan from heat and let stand 5 minutes.

8. 8

   Cook egg noodles per directions, until el dente.

9. 9

   Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.

10. 10

    (you can use fettuccine noodles instead of egg noodles).