Chicken Julienne Recipe - Allrecipes.com
Chicken Julienne Recipe
  • READY IN 35 mins

Chicken Julienne

Recipe by  

"This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Place the butter and flour in 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.
  3. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2008

I followed this recipe exactly except for the heavy cream. I substituted 1 can of cream of chicken soup for the heavy cream and it turned out great. My husband commented on the meal and my 3-year-old and 5-year-old ate it all. I served the chicken with a side of rice pilaf and LeSeur peas.

 
Most Helpful Critical Review
Feb 20, 2008

I have to say I was disappointed with this recipe. The plus side was that the chicken was very tender, I'll give it that. What I was picturing when I looked at the ingredients was chicken with an alfredo-y sauce on it, but I have to say it tasted very bland. I would say the dish certainly is not worth all the fat in it. I would rather make alfredo by itself which is much tastier. If I did make this again I would definitely add garlic powder, and probably some other spices with it. The recipe is a good starter but it isn't very tasty at the moment. Sorry to be a downer!

 
Oct 15, 2008

This is a great easy recipe. I followed "gatorgirl"'s advice and substituted a can of cream of chicken for the half and half. I also added two cloves of minced garlic to add some flavor. This is a great recipe and my family loved the dish.

 
Jun 19, 2009

This is THE BEST chicken I have ever made!!! I used 2 chicken breasts, added a bit more parmesan, a pinch of rosemary, & come minced garlic. Cooked at 375 for about 45+ min & served with white rice. Absolutely FABULOUS!!!

 
Nov 24, 2010

WOW! DELISH! I made this recipe but not to the T. I was very generous with Parmesan Cheese. I also added garlic powder and doubled the recipe. I served it with brown rice and it was good, I served it again the next night over whole grain penne pasta. GREAT! Will cook this again! My husband was very pleased!

 
Sep 14, 2010

I gave this five stars with the one change of adding cream of chicken soup in place of the heavy cream.

 
Feb 28, 2011

This is a pretty good recipe. Im giving it 4 stars based on the orginal directions. I did cook the sauce seperate to be sure this would be something my family would eat and i did have to modify after tasting. I brown the chicken in a pan first then added the cream and some cheese. Its very heavy on the cream taste and not much else. I added a little melted butter, chopped sweet onion, garlic, and 2 tablespoons chicken stock and that helped get rid of the milk taste. I also used some garlic powder and onion powder on the chicken with salt and pepper and seasoned the flour. will make this again but too heavy for weekly rotation. Very glad I tried this, Thank you snowgirl9!

 
Oct 13, 2008

This was very good and easy to make. I used whole chicken breasts instead of cutting them up and it was fabulous. Thanks for this recipe!

 

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Nutrition

  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 208 mg
  • 69%
  • Fat
  • 53.7 g
  • 83%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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