Ingredients
3 (3-ounce) pkgs. ramen noodle soup mix
4 skinned and boned chicken breast halves
1/2 c. flour
1/2 t. salt
1/4 t. pepper
1/2 c. lemon juice, divided
3 T. vegetable oil
1 clove garlic, crushed
1/2 lb. fresh or 10-ounce package frozen snow pea pods, trimmed
Preparation
Cook soup according to package directions; drain noodles, reserving 1 1/2 cups broth. Keep noodles warm. Place chicken between two sheets of plastic wrap and pound to 1/4 in. thickness. Combine flour, salt, and pepper in a shallow dish. Dip chicken in 1/4 c. lemon joice, and dredge in flour mixture. Heat oil in large nonstick skillet over medium-high heat; add chicken. Cook 3 to 4 minutes or until chicken is browned opn both sides. Reduce heat to medium and add remaining 1/4 c. lemon juice, reserved broth, garlic, and snow peas. Simmer 4 - 5 minutes until chicken is done and snow peas are crisp-tender. Serve immediately over hot cooked noodles.
