Ingredients1 h 40 m servings 494 cals
- 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.
Per Serving: 494 calories; 31.9 g fat; 28.4 g carbohydrates; 22.5 g protein; 130 mg cholesterol; 548 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe was exactly how the food was described. The ony change that I would make is to simmer the whipping cream with the chicken for less than 15-20 min if you like the dish filled with sau...
I thought it wasn't very good... I followed the directions except I used Hungarian hot paprika for the red pepper flakes since I didn't have. The chicken had flavor but it was missing something ...
My husband LOVED this - will definitely make again. I followed the recipe other than omitting the MSG. Not too spicy but definitely had some kick! My one year old was also a fan :)
I think this might be the best dish I have ever made!! the chicken has great flavor and I add spicy ring sausage I also added a little more red pepper flakes 1/2 tsp