SAVORY SAUCED CHICKEN WITH NOODLES

3 whole chicken breasts (about 3/4 pound each), split
1/3 cup plus 3 tablespoons unsifted flour, divided use
1/2 teaspoon paprika
Salt and pepper
Vegetable oil
1/4 cup chopped onion
2 cups water
4 ounces fresh mushrooms, sliced (about 1 cup) (or 1 (4-ounce) can sliced mushrooms, drained)
2 tablespoons Rea Lemon Reconstituted Lemon Juice
1 tablespoon Wyler’s® Chicken-Flavor Instant Bouillon (or 3 Chicken-Flavor Bouillon Cubes)
1/4 teaspoon basil leaves
1/2 (1-pound) package Creamette Egg Noodles, cooked as package directs and drained
Chopped parsley

In paper or plastic bag, mix 1/3 cup flour, paprika, salt and pepper. Add chicken breasts, a few at a time; shake to coat.

In 1 inch hot oil, fry until tender and golden brown. Drain on paper towels.

In 1/4 cup drippings, cook onion until tender. Stir in remaining flour, then remaining ingredients except noodles and parsley. Cook, stirring until bouillon dissolves and sauce thickens, about 10 minutes.

Serve with chicken and hot cooked noodles garnished with parsley. Refrigerate leftovers.

Servings: 6
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, Borden Inc., 1981