Chicken Julienne

Oh my goodness, I probably put a little extra of everything but this was sooooo delicious!

Very simple & outrageously cheap not forgetting tasteful….

We loved this so much we had two nights in a row! I made a few changes by adding garlic and onion powder to season the chicken and paprika to the heavy cream. I also topped it with Swiss and Munster cheese.

Oh my, oh my, oh my! What a wonderful recipe! My family just loved it! It was so easy to make and quick, too! It doesn’t get much better than t hat. This is a dish I would serve to guests. I served it over cooked egg noodles. I made the recipe just as shown except that I pounded out the chicken just a bit and then prior to putting in in the oven, I added a bit more parmesan cheese and added a bit more Paprika. I baked the chicken for the 20 minutes then turned off the over but left the chicken in the oven. I had the water boiling for the noodles. After the 5 or 6 minutes to cook the noodles, I took the chicken out of the oven and served it over the noodles. I cannot recommend this recipe enough. It will definitely be a family favorite from now on.

So delicious and juicy, used some of the sauce on top of the rice and it was like heaven. Mouth wanted more but tummy said no so yay too leftovers!!!

I have been making this recipe for several years and every one loves it my only improvement is I use fresh lemons and their zest. the zest does make a difference. Fresh Parmesan also helps.

This is a great recipe and easy to make. One adjustment I made was to add minced garlic, onion powder, and italian seasoning to the heavy whipping cream before I poured into the iron skillet. Then served over pasta noodles. This turned out great and tasted fabulous.

When making this recipe I made 2 minor changes, I used chicken breast tenderloins instead of cutting my chicken into strips and to make it gluten free, I used gluten free all purpose flour. I do not believe these changes made a difference on the outcome of the recipe. My package of chicken was 1.6lbs so I did add an extra 1/2 cup of heavy cream but left the rest of the ingredients as is. There was plenty of flour and butter to dredge the chicken. I seasoned the chicken well with salt and pepper as well. The end outcome was a creamy lemony chicken that my daughter and I both liked. It is simple and could be tweaked to your personal taste. The guys in our family didn’t care as much for it (their complaint was the lemon) so we averaged the rating to a 4.

I made this “as is” with a little more seasoning as any good cook will do but followed the recipe otherwise. I usually cannot eat chicken breasts because the meat is so dry, but this was perfectly tender and moist when cooked exactly as stated. I don’t know how the person who cooked it for 45 minutes could eat it, it is perfect in the time specified. I will definitely make this again.

Doubled the sauce to serve over rice — be aware it made the cook time probably an extra 12-15 mins for the chicken to reach 165 degrees. I did make my chicken thick tenders so that might have Sade’s some

OMG. This was sooo good. I added salt, pepper, garlic powder, parsley and a touch of rosemary to the flower. Did not have lemon juice, so I had to do without. I did use three times the paprika (I’m Hungarian, that’s just what we do). Very easy to make. Chicken was very moist. This will be my “go to” meal.

Dredged chicken in flour with salt and pepper, sauteed in butter with a little oil in iron skillet with onion. Poured half and half over top, added shredded cheddar and cooked in oven for about 10-15 minutes. Served with angel hair pasta.

Yes, will make it again. Soon. Thanks!

I made it the way that is in here and it came out delicious, I just would recommend to bake at least for 15 more minutes to cook properly cook the chicken

Yup this is a keeper. Made it pretty much as written though I added some Italian spices to the flour. Very easy, relatively quick and made a nice sauce for pasta

Wow! That was delicious! Tasted like really good restaurant food. Threw in some diced up green onions, put extra paprika (awesome) and baked it in a glass dish @ 400 for about 40 min. This dish was spectacular!

I followed the advice of others and used cream of chicken. One can for 2 lbs of chicken breast worked out wonderfully. Also added minced garlic. This recipe is delicious! A little bit of citrus (in my case a lot, might have used too much lemon but I like it), creamy without being heavy, and very yummy. I’m saving this one for sure.

Very simple and tasty, we used coconut flour instead of regular flour, and added some garlic powder… I think this dish would freeze very well. Will definitely try the chicken soup modification. 🙂

Added 2 cups rice and 1/2 cups water with some chicken stock powder. took 2xs longer to bake but turned out great. used whole milk instead of cream. Added a picture.

I browned the chicken a tad after coating in flour and butter, and sprinkled garlic powder and a little sea salt over the chicken before poring cream mixture on top. Also, since I’m cooking for a crew (even if I don’t really need to… Ya know, in case someone shows up around supper time), I made it with heavy cream and cream of chicken. I used paprika and dried parsley on top for garnish, and plated over a bed of fettuccine.

Really good base recipe. Although, I added garlic powder and red pepper flakes and it was amazing!