1/2 cup butter, melted
1/2 cup all-purpose flour.
1 pound skinless, boneless chicken breasts cut into strips
2 tbsp fresh lemon juice
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
2. Place 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.
I served this over rice, but would be good over noodles also.
I didn't have any heavy cream, so I used 1/2 cup of cream of chicken soup blended with 1/2 cup water. Next time, I'll use the whole can of soup just to have more "gravy" for the rice. (Or I'll try it with the heavy cream.)
My DH really liked this recipe, and it was really easy to make.
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