Attitude Chicken Recipe -
Attitude Chicken Recipe
  • READY IN 50 mins

Attitude Chicken

Recipe by  

"I created this recipe when I was 15 years old, which explains the name. It's actually chicken in a lemon sauce over egg noodles. Zingy, tasty, and very different! Everyone loves it. Serve with warm bread and butter."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
  2. Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
  4. Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
  5. To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

This recipe was very delicious.I thought while looking at the incredients that there might be a little to much lemon,but NO it was just perfect.

Most Helpful Critical Review
Feb 23, 2009

I love mushrooms, but I didn't think they fit in this dish. I also thought the sauce had too strong of a lemon taste. More so in the first few bites, it did not seem so overpowering after that. I thought the sauce was really good and could be used in other recipes.


68 Ratings

Dec 03, 2003

My family loved this recipe. Really easy and quick to make. The only change I made was using less noodles.

Dec 03, 2003

This recipe was so delicious and easy to make! Definately recommended! I can see it becoming a favorite in this house. We love mushrooms so we added about twice as much mushrooms, and an extra chicken breast.

Sep 05, 2005

Yes, there's a lot of pans, but a delicious recipe! I made it the healthy way, with low fat, low sodium cream of chicken soup, 1/4 of the butter (used cooking spray), double the garlic, no onions, fat free Italian dressing, and whole wheat egg noodles. What I especially liked was the light taste--this recipe is not heavy or overpowering.

Dec 03, 2003

okay, I didn't quite have all the ingredients for this to make it - I had to sub in cream of mushroom soup for the cream of chicken, and we didn't have any broccoli, so I used spinach instead. I only used about half the lemon juice in the recipe, and I must say, that was definately enough for my liking, and I love lemon! Using the whole amount would be over kill. The dish was okay, not something that I would be in a rush to make again. I think I was expecting something creamier - not what I was looking for.

Feb 17, 2011

A tangy AND lemony dish. Don't know that those flavors go well with a cream base - at least to me. Reduced the lemon as suggested, but still too much lemon, & paired with the vinegary italian dressing, it was overpowering. Not enough other flavors to contrast or complement.

Dec 03, 2003

Excellent! Everyone loved it, the lemon is not overpowering, wonderful flavor.


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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