4 boneless, skinless chicken breasts
salt and pepper
6 slices of bacon
2 TBS flour
1 package dry ranch dressing mix
1 1/2 cup milk
egg noodles
Prepare egg noodles according to package direction, set aside, keep warm
Salt and pepper chicken, cut into bite-size pieces and set aside
Cook bacon, draining off all but 2 TBS grease
Saute chicken in remaining bacon grease
When chicken is nicely browned and no longer pink, sprinkle with the flour and the ranch dressing mix. Toss to coat. Add the milk, stir and allow sauce to thicken. Serve over egg noodles.
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