This is a good recipe when you need a quick dinner idea, since it uses ingredients one would often have in the kitchen. While cooking the battered chicken strips in hot oil isn't the most health-conscious way to cook, it makes the chicken turn out very tender and juicy. You could probably experiment with oven-baking the chicken for a less fatty result.

This recipe comes from the Better Homes and Gardens Minutes to Mealtime Chicken and Turkey Recipes cookbook. It's one of my favorite chicken cookbooks.

6 oz. medium noodles
4 skinless, boneless chicken breast halves or turkey breast tenderloin steaks (about 1 lb. total)
1 beaten egg
1 tblsp. Dijon-style mustard
1 tblsp. water
1/4 cup all-purpose flour
1/2 cup fine dry seasoned bread crumbs
2 tblsp. cooking oil
4 tblsp. margarine or butter
2 tblsp. snipped fresh parsley (note: I use dried parsley flakes)
1/4 tsp. lemon-pepper seasoning
Lemon wedges

Prepare noodles according to package directions. Meanwhile, rinse chicken or turkey; pat dry. Halve chicken breast halves lengthwise to form 8 strips. In a shallow bowl stir together egg, mustard, and water. Place flour in a second bowl and the bread crumbs in another bowl. Coat chicken pieces in flour, then dip in egg mixture, then in bread crumbs to coat well.

In a 12-inch skillet cook chicken in hot oil and 2 tablespoons of the margarine over medium-high heat about 6 minutes, turning once, till tender and no longer pink. Drain noodles; toss with remaining margarine, parsley, and lemon-pepper seasoning. Serve noodles with chicken; squeeze lemon wedges atop chicken. If desired, garnish with parsley sprigs. Makes 4 servings.

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