1-1/4 pounds boneless, skinless chicken breasts
salt & pepper
half & half or cream
grated parmesan cheese
Wash and pat chicken dry. Trim off any excess fat and slice each breast into several “tenders”.
Salt & pepper chicken pieces and then dredge in the flour.
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.
Top with grated cheese and bake in a pre-heated 350F oven for 35-40 minutes, till browned and cream is thickened.
Pairs Well With
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!