|Chicken||3 1⁄2 Pound, cut into 8 pieces and excess fat removed|
|Onion||1 Medium, chopped|
|Celery stalks||2 , sliced|
|Carrots||2 , peeled and sliced|
|All purpose flour||2 Tablespoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|Lemon juice||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Wide egg noodles||4 Cup (64 tbs), cooked as label directs|
1. Sprinkle chicken with salt. In 12-inch skillet, melt butter over medium-high heat. Add chicken to skillet, in batches if necessary, and cook until browned, about 4 minutes per side. With slotted spoon, transfer chicken pieces to plate as they are browned. Pour off all but 3 tablespoons drippings from skillet.
2. Reduce heat to medium; add onion, celery, and carrots to skillet. Cook, stirring, until vegetables begin to soften, about 5 minutes.
3. Add flour and cook, stirring, 1 minute. Add chicken broth and cook, stirring until browned bits are loosened from bottom of pan. Return chicken and vegetables to skillet along with any juices on plate; heat to boiling. Reduce heat; cover and simmer, turning pieces occasionally, until chicken is tender, 40 to 45 minutes.
4. Transfer chicken to large, deep platter and cover with foil to keep warm. Add cream and pepper to sauce in skillet and whisk until blended; heat to boiling. Reduce heat and simmer until sauce thickens slightly, about 5 minutes. Stir in lemon juice. Pour sauce over chicken; sprinkle with parsley. Serve over hot noodles.