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Bring a pot of salted water to boil over medium heat. When the water is boiling, add the egg noodles. Cook until soft but not mushy. Remove from heat and drain the water.
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Peel the sweet onion and cut into small pieces.
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Rinse the boneless chicken breasts, pat dry and cut into strips. Place in a bowl and season with salt. Toss to coat.
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Heat the canola oil in a large skillet. Add the salted chicken breasts and cook until brown.
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Add the sweet onion to the pan and cook until the onions become transparent.
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Remove the chicken and onions from the pan. Transfer the pieces to a warm plate. Cover tightly with aluminum foil and stow in a warm place.
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Add the white wine to the skillet and deglaze the pan.
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Add the cream, vegetable broth, and teaspoons of freshly ground pepper to the pan. Stir to combine. Bring the mixture to a boil and let cook for about 3 minutes. Season with Kosher salt.
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In a small separate bowl, whisk together the cornstarch and the cold water. Stir the dissolved cornstarch into the pan.
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Retrieve the chicken and onion pieces from their warm place. Discard the aluminum foil and add the chicken and onions to the pan. Stir to coat.
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Cook the chicken for another 5 minutes or so. Season with salt, if desired.
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Wash the organic lemon in hot water. Zest and juice the lemon.
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In a separate medium-sized skillet, heat the 2 tablespoons of unsalted butter. Add 2 tablespoon of the freshly squeezed lemon juice to the butter and stir to combine.
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Add the cooked egg noodles to the skillet and toss to combine. Add 3/4 of the fresh lemon zest and toss again
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Transfer the lemon egg noodles to a serving platter. Arrange the cooked chicken pieces on top of the egg noodles, then pour the pepper sauce over everything.
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Garnish with the remaining lemon zest, freshly ground black pepper and serve.