This recipe for cabbage rolls was a staple in my childhood thanks to my Ukrainian parents. There is no meat in these cabbage rolls. They occasionally included salt pork in them, but I didn’t like it.
| Cook Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup butter
- 2 skinless, boneless chicken breasts
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
- Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
- Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 31 g |
| Sodium | 557 mg |
| Sugars | 1 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
This is so good! My husband & I loved the flavor. I followed Sarah G’s advice and used half cup of Lemon juice, fresh Parmesan & butter for two, with the Alfredo sauce over noodles. This will be made often.
If I could give it no stars I would. I followed the advice of the other reviewers of adding less butter and waiting to add the cheese. I ended up with a burnt butter sauce with clumps of Parmesan.
Yummy! I used a little less butter, but it tasted great and was easy to make.
love this simple recipe. my family liked it so much. served it with bow tie noodles the first time. also added mushrooms before adding the parmesan cheese. delicious! thank you!
I made a mess of this, but it sounded pretty decent….
This was very tasty…I agree with everyone else, add much less butter and a little garlic. I will use this recipe again, very easy and it hits the spot!
The chicken was good, the butter/cheese combo was bad.
Very good. Yes, the cheese wasn’t exactly smooth but it tasted great. Next time I will reduce the butter to 3/4 the recommended.
So tasty! I love the tangy saltiness of the dish. I used three chicken breasts cut in half and pounded flat, and kept the other measurements the same. I also added a clove of garlic and a shake of kosher salt. Like other reviewers, my sauce didn’t get creamy or thicken much, but I used canned Parmesan instead of fresh, and it doesn’t melt the same way so I wasn’t surprised. It still tasted great!
Very tasty stuff. I’ve never had Chicken Francese, and from what I can tell by reading about it, I guess this recipe isn’t very authentic. But for what it is, I enjoyed it a lot (but split over two dinner meals). I made it exactly as written, using the high-end time of 7 minutes for browning the chicken. I agree with the number of reviewers who said that the parmesan in butter and lemon juice never came together as a “sauce”. (I thought parmesan is supposed to be one of those not-very-meltable cheeses, anyway.) It turned out to be browned, crunchy parmesan in lemon butter. Mind you, I’m one of those who likes browned crunchy things, so between the nicely-done chicken, covered with the “sauce”, such simple ingredients tasted great to me. This would be worth making again, especially if I don’t have much time to make a meal. Thanks!
This was an excellent recipe. It was difficult to make the sauce, however, by lowering the heat a good two to three minutes before adding the cheese helped. I used real butter and canned parmesean. Also, the amount used made enough sauce for 5 medium sized pieces of chicken and fed my entire family. I made this recipe again for some guest and added a small amount of white wine. I d onot measure when I cook but I would estimate I used about 1/8 of a cup. My dinner guests loved it!
I don’t think that adding Parmesan cheese to butter qualifies as a sauce. Overall flavor was ok.
I took the advice of another reviewer and doubled the lemon juice (I used the juice of a real lemon…does it matter whether you use that or the bottle??). It was WAAAAAAAAAY too lemony for my taste. And even with the extra lemon juice, the parmesan still remained almost completely seperate from the butter and lemon juice. I may possibly try this again, but with much less lemon juice and something besides parmesan cheese (or at least much much less of it!). I do like the lemon flavor, but not THAT much. I made this with noodles alfredo (This site) and the 2 recipes share too many of the same ingredients. I kept the chicken and it’s sauce seperate from the noodles and their sauce except to sample them together and the verdict is ‘no good’. Although I ate most of it, I didn’t feel so well a 1/2 hr later. I felt like the cream sauce was curdling in my stomach. Definitely was not thinking when I paired these two things. I would suggest fresh steamed broccoli with the chicken and plain egg noodles or rice with some seasoning, and be cautious with the lemon!
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.
delicious! WARNING! Those of you on diets: STAY AWAY! This takes a whole stick of butter to serve 2 people. We scraped up every bit! I made it w/ thin sliced chicken and dumped a pot of egg noodles in it once it was done. wonderful!
Flavor was good. After reading reviews I used less butter and some white wine, and cooled the sauce before adding the cheese. It still seperated though, if you stirred and spooned it was OK, but had to warm and stir together again for a second helping.
The sauce had a lot of flavor.Made it for Mothers day and everyone loved it!
I dont want to put you off, this was a decent meal. I personally didn’t like the sauce to much, but the chicken came out nice enough. I followed the last review and added white wine and reduced amount of butter. Will make again, but will make so many changes that it will nolonger be the same recipe!!!
This recipe was just OK. I added some white wine and decreased the amount of butter, both of which I think worked out alright, but I just didn’t care for this sauce as much as others I’ve tried.
Reduced the butter, cooled the sauce before adding the cheese as suggested by others and everything worked out perfect. I did cut my meat into bite sized chunks before cooking, this looked excellent on the plate! (Tasted pretty darned good too!)
Very easy, with a great flavor. I didnt have any block parm on hand so I used the prepackaged grated, it came out ok, but I will use the fresh next time