Battery Creek Chicken Recipe

Ingredients for Battery Creek Chicken

• Chicken Breasts
• Flour
• Salt
• Pepper
• 1/4 cup butter
• 1 medium onion, chopped
• 1 1/2 cups chicken broth
• 1/4 cup lemon juice
• 8 oz fresh mushrooms, sliced
• 8 oz egg noodles
• 1 cup sour cream
• Paprika (to taste, for sprinkling)

How to Make Battery Creek Chicken

1. Preheat oven to 375°F (190°C).
2. Season 1.5 lbs boneless, skinless chicken breasts (or thighs) with salt and pepper. Dredge in 1/2 cup all-purpose flour seasoned with 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Melt 1/4 cup butter in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken on all sides.
4. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
5. Stir in 1 1/2 cups chicken broth, 1/4 cup lemon juice, and 8 oz fresh mushrooms, sliced.
6. Bring to a simmer, then transfer the skillet to the preheated oven. Bake uncovered for 20 minutes.
7. Stir in 8 oz egg noodles. Cover and bake for an additional 15-20 minutes, or until the noodles are cooked through and most of the liquid is absorbed.
8. Remove from oven and gently stir in 1 cup sour cream. Sprinkle with additional paprika before serving.