What I love about this recipe is it can all be done in the same pan.
You know in this world of fast food, it is nice every once in a while to slow down and enjoy some “comfort meals“ and this is just one of those dishes. I took this recipe, from my aunt on my father’s side, and tweaked it a bit. And when my husband and I sat down to dinner, well it zapped me back to her house, her kitchen and her table.
Put the butter & olive oil in a deep skillet and get it hot.
In a paper lunch bag, put the flour, salt, pepper & Old Bay in. Close and toss to mix.
Add the chicken to the bag one piece at a time. Shake off any excess flour.
Place the chicken in the skillet and cook till it is beautifully browned on both sides. Do not worry about the chicken not being fully cooked at this time as you’ll be putting it back in the broth/soup mixture to continue cooking.
Once the chicken is browned remove it to a plate.
Do not clean the skillet, all those brown bits are loaded with flavor, add the chicken broth and bring it to a boil.
Add the egg noodles and cook according to package directions
When the noodles are done remove the noodles to a bowl “do not drain“ from the broth but use tongs or a spider to remove.
Add the French onion soup & blue cheese to the broth and mix completely. Bring back to a boil, then let it simmer uncovered for about 15 minutes.
Check for seasonings “ salt & pepper “ and add more if necessary.
Add the chicken back into the skillet, turn it down low and cook uncovered till the chicken is completely cooked “ about 10 – 15 “ minutes depending on the thickness of your chicken.
When the chicken is done, slide the chicken to one side and add the noodles back to the broth mixture to get it hot.
Put some noodles on a plate and top it with a piece of chicken. Then enjoy!