• 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!