Chicken Julienne

Chicken Julienne

51 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
snowgirl9
Recipe by  snowgirl9

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (51)

Rate This Recipe
Megan
27

Megan

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!

gatorgirl
26

gatorgirl

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.

tpnnp
12

tpnnp

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.

More Reviews

Similar Recipes

Baked Chicken Nuggets
(955)

Baked Chicken Nuggets

Baked Parmesan-Crusted Chicken
(197)

Baked Parmesan-Crusted Chicken

Stuffed and Wrapped Chicken Breast
(145)

Stuffed and Wrapped Chicken Breast

Mushroom Chicken Parmesan
(100)

Mushroom Chicken Parmesan

Easy Butter Chicken
(36)

Easy Butter Chicken

Chicken Nacho Bake
(15)

Chicken Nacho Bake

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 651 cal
  • 33%
  • Fat
  • 53.7 g
  • 83%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 27.8 g
  • 56%
  • Cholesterol
  • 208 mg
  • 69%
  • Sodium
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Parmesan-Crusted Chicken

>

next recipe:

Mushroom Chicken Parmesan