Chicken Julienne

Chicken Julienne

55
snowgirl9 0

"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

35 m servings 651 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 53.7 g
  • 83%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

55
  1. 76 Ratings

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Most helpful positive review

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-yea...

Most helpful critical review

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...

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-yea...

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...

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...

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...

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 serv...

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

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!

This dish was really fabulous!! The only reason it doesn't get 5 stars from me is because it is a little cream-heavy on the taste. I would probably add a little more lemon juice and maybe some...

This recipe was awesome and so easy to make! My 11yr raved about it for days! I highly recommend it for a quick and easy meal!