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“Quick, easy and delicious chicken recipe that can be multiplied to whatever number you need; I don't remember how this recipe came about, I often troll through my tons of cookbooks and magazines and mix different ideas together. This is delicious and I usually make however much chicken I have around....no leftovers! Use extra real "parmigiano" if you can afford it, if not "dubliner" or "grana padano" will do. This recipe is also very good made with turkey strips; I've also used it as a pasta sauce, made it into a risotto and even made it into a wonderfully different chicken noodle soup!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place flour with salt & pepper in a plastic zip-bag, add chicken, close bag & shake to coat chicken completely, shake off excess flour before cooking.
  2. Heat skillet on medium-high heat - add the butter and olive oil [the oil prevents the butter from burning] then carefully add the chicken strips and gently fry until golden brown - you might need to add more butter/oil to avoid burning if your pan is too hot.
  3. Mix the lemon juice, chicken stock,worcestershire sauce & parmigiano together & pour over meat.
  4. Continue cooking on a light simmer for another 10 minutes to thicken sauce & keep meat juicy & moist.
  5. Serve with colorful vegetables and a hot crusty loaf of bread.

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