Well, this worked out much better than our previous try! We found some sliced chicken breast that John floured and pan-fried. We kept the chicken pieces warm in the oven while I rustled up the rest of the dinner. First I rehydrated the noodles in some chicken stock and added broccoli florets. In the pan that the chicken had cooked in I added some butter and chopped onions, capers, and garlic. Then I added white wine, a half lemon’s worth of juice, and some of the noodles chicken stock. I was hoping that the chicken stock had picked up some of the starch from the noodles. I reduced the sauce briefly and then plated the noodles and broccoli combo, followed by the chicken, and then the sauce. Some parsley garnish finished the dish.

Wow, it was astonishingly good! I think I will make it again when I get back home.

In exciting lunch news we found a restaurant in St. George that makes banh mi. The service was really slow but the banh mi were acceptable but not quite as good as Lee’s.