Recipe by Jerry Schiavo
"Chicken breast sauteed and served with a sauce of butter, lemon juice and Parmesan cheese. Very French, very elegant, and also simple and tasty. This single serving recipe is ideal for one of those nights when you're 'caught up in a world all your own'!"
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skinless, boneless chicken breasts
grated Parmesan cheese
This is SOOO easy...after prep time, it took me about 10-15 minutes. Adding about a teaspoon of minced garlic makes it even better. =)
I ran into the same issue other reviewers did. There is too much butter, not enough lemon and the cheese does strange things when added. I tried letting the butter mixture cool before adding the cheese and it didn't really help. The chicken itself did have good flavor though. If I make again, I would cut the butter in half, double the amount of lemon and maybe add a little white wine or chicken broth.
Delicious! I scaled back on the butter, using only one stick for three servings (which for me equaled three chicken breasts). When I first put the parmesan into the hot butter to make the sauce, it scalded and clumped into chunks. So I had to strain them out and pour the sauce from the pan into a small dish, wait for it to cool, then add the cheese and a little water. It turned out fine, and delicious!
This dish was a BIG hit in my house. I have actually found a chicken dish that both of my boys like; which, I might add is quite an accomplishment! However, I too found that the recipe called for too much butter. I used four large chicken breast and added 3 Tbsp of butter with the lemon juice, instead of the 6 Tbsp the recipe required. I had no problems using the canned parmesan. However, after adding the parmesan I lowered the heat to a simmering boil, occasionally whisking it and allowed the sauce to thicken. I also think using real butter, in comparison to margarine, also makes a huge difference in the taste of this recipe.
This recipe is wonderful. A tip for some of the other reviewers: If you were having melting problems it sounds like you may have used canned parmesan rather than fresh. Freshly grated parmesan should be used here.
This recipe was quick and easy to prepare!! A delicious treat to the plain old plain old chicken. I doubled the recipe and used chicken breast strips cut to bite size for the kids, they loved it!! Thanks so much for a great one!
This is my and my husband's FAVORITE recipe! I make just a few changes.. I use the same amount of butter (1/2 cup), but for 2 servings. I double the amount of lemon juice (1/2 cup) and use just under 1/2 cup of fresh grated parmesan cheese. I always make it with smaller chicken tenderloins, which cook so fast, and serve the chicken over noodles with alfredo sauce. The sauce is so delicious, I pour any extra over the chicken and noodles. The blend of lemon juice, parmesan cheese, and butter is just DIVINE! The reason people may have had problems with the parmesan cheese clumping is maybe because they don't have enough lemon juice... I have never had that problem.
I used freshly grated cheese, followed the recipe exactly, and ended up throwing the "sauce" away.
The chicken breasts cooked in the butter & lemon juice alone was pretty tasty.
This won't be staying in my recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Francese for One
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 453
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