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1
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
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2
Add the cubed chicken, and cook just until it turns white on the outside.
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3
Add the onion, garlic, and mushrooms.
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4
Saute until onions begin to turn clear.
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5
Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice.
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6
Cover, reduce heat to low, and simmer while you make the sauce.
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7
Combine cream of chicken soup with milk in a small saucepan over medium heat.
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8
Heat through, but do not allow it to boil.
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9
When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste.
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10
Be careful with the lemon - if you add it too soon the milk will curdle.
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11
The result of it done correctly will be a shiny smooth sauce.
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12
Meanwhile, bring a large pot of lightly salted water to a boil.
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13
Add noodles, and cook until tender, about 8 minutes.
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14
Drain.
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15
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice.
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16
Bring to a boil, and add broccoli.
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17
Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
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18
To finish the dish, mix together the sauce and noodles, and place them on a serving platter.
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19
Top with chicken in the center, and arrange broccoli around the outside edge.
