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Lemon Chicken

A tangy chicken dish served over egg noodles.

4 skinless, boneless chicken breast halves
1 tablespoon lemon juice
3 tablespoons olive oil
Pepper to taste
Egg noodles


	Pound the chicken breasts until they are about 1/8-inch thick. In a shallow bowl, combine 1 tablespoon of the olive oil, lemon juice and pepper. Dip the breasts into the mixture to coat. Heat the remaining olive oil in a skillet. Cook the chicken until browned on both sides, about 10 minutes. While the chicken is cooking, cook the egg noodles according to package directions.


	Serve chicken over the warm egg noodles.

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