Chicken Julienne

Quick and Easy - Tips

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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Chicken Julienne

Ingredients

½ cup butter

melted

½ cup all-purpose flour

1 pound skinless

boneless chicken breasts

cut into strips

2 tablespoons fresh lemon juice

salt and pepper to taste

1 cup heavy cream

½ cup grated Parmesan cheese

1 dash paprika

for garnish

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.

Step 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.

Step 3

Bake in preheated oven until cheese melts and cream bubbles about 20 minutes.

Nutritional Information

Chicken Julienne

Servings Per Recipe:4

Calories: 650.7

% Daily Value *

Protein: 27.8g 56%

Carbohydrates: 14.7g 5%

Dietary Fiber: 0.5g 2%

Sugars: 0.4g

Fat: 53.7g 83%

Saturated Fat: 31.6g 158%

Cholesterol: 208.4mg 70%

Vitamin A Iu: 1702.9IU 34%

Niacin Equivalents: 8.4mg 65%

Vitamin B6: 0.3mg 16%

Vitamin C: 3.8mg 6%

Folate: 36.1mcg 9%

Calcium: 169.2mg 17%

Iron: 1.5mg 9%

Magnesium: 29.2mg 10%

Potassium: 226mg 6%

Sodium: 386.5mg 16%

Thiamin: 0.2mg 18%

Calories From Fat: 483.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.