Concoct A New Menu Chicken Julienne

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Chicken Julienne

"This is an easy-to-prepare dish that is super for a weeknight fundamental supper. Serve it with prepared rice or over egg noodles to make a entire main dish."

Ingredients :

half of cup butter, melted
half cup all-motive flour
1 pound skinless, boneless chook breasts, reduce into strips
2 tablespoons clean lemon juice
salt and pepper to taste
1 cup heavy cream
half cup grated Parmesan cheese
1 sprint paprika, for garnish

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Preheat oven to four hundred degrees F (two hundred degrees C). Lightly grease a baking dish.
Place the butter and flour in separate shallow dishes. Dredge the fowl strips first within the flour, coating lightly, after which inside the butter. Place hen in organized baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the hen. Sprinkle calmly with Parmesan cheese, and paprika.
Bake in preheated oven until cheese melts and cream bubbles, approximately 20 minutes.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it flippantly, and make easy-up easier.

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