Chicken Julienne

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This dish is simple to make and is easy to fix. Serve with rice or over egg noodles with peas.

1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, that have been cut into strips
2 tablespoons fresh lemon juice
Salt and pepper to taste
1 cup LDF heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish

Preheat oven to 400° and lightly grease a baking dish. Place the butter and flour into separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter.

Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt and pepper to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese and paprika. Bake in preheated oven until chicken is cooked, cheese melts, and cream bubbles, about 20-30 minutes.

Mooo News, March 2008