Judy'S Chicken Breasts Recipe

Name: Judy'S Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Chicken Breasts, skinless, boneless, cut into strips; 1/2 c. Flour; 1 tsp. Paprika; 2 1/2 tsp. Pepper; 1/4 c. Margarine; 1/4 c. Water; 1 1/2 c. Light Cream or 1% Milk; 2 tsp. Cornstarch; 1/4 c. Cooking Sherry; 1 c. Shredded Swiss Cheese

Servings: persons

6 Chicken Breasts, skinless, boneless, cut into strips
1/2 c. Flour
1 tsp. Paprika
2 1/2 tsp. Pepper
1/4 c. Margarine
1/4 c. Water
1 1/2 c. Light Cream or 1% Milk
2 tsp. Cornstarch
1/4 c. Cooking Sherry
1 c. Shredded Swiss Cheese

1
Combine flour, paprika and pepper in a plastic bag.
2
Place chicken strips in the bag a few at a time and shake to coat.
3
Melt margarine in a large frypan.
4
Brown chicken lightly in margarine, then add water, cover and simmer for 10 minutes.
5
Remove chicken to a casserole dish, leaving dripping in the frypan.
6
Mix cornstarch and cream and stir into dripping over medium heat. Stir until thickened.
7
Add sherry and pour over breasts in the casserole dish.
8
Cover and bake 30 minutes at 350u00b0.
9
Remove cover. Sprinkle with cheese.
10
Bake uncovered an additional 5 minutes. Serve over a bed of rice pilaf. Serves 6.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Chicken Breasts, skinless, boneless, cut into strips, 1/2 c. Flour, 1 tsp. Paprika, 2 1/2 tsp. Pepper, and more.

Yes, Judy'S Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Judy'S Chicken Breasts

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