• Cooking Time: 35-40
  • 1-1/4 pounds boneless, skinless chicken breasts
  • all-purpose flour
  • salt & pepper
  • melted butter
  • lemon juice
  • half & half or cream
  • grated parmesan cheese
  1. Wash and pat chicken dry. Trim off any excess fat and slice each breast into several “tenders”.
  2. Salt & pepper chicken pieces and then dredge in the flour.
  3. Dip floured chicken in the melted butter and place in a baking dish large enough to accommodate them without overlapping. Sprinkle with lemon juice and pour enough cream to almost cover.
  4. Top with grated cheese and bake in a pre-heated 350F oven for 35-40 minutes, till browned and cream is thickened.
This recipe is NOT to be confused with chicken parmesan...this one has no tomato sauce, breading, or mozzarella. There are no precise measurements; it's more of a method than a recipe. My friend Cathy has to get credit for it!