Chicken Romano with Lemon Butter Sauce
User Reviews
5
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Chicken Romano with Lemon Butter Sauce
Description
This dish begins with boneless, skinless chicken breasts that can be tenderized before dredging in flour. After coating with a mixture of eggs and Romano cheese, the chicken is browned in olive oil to develop a golden crust. Separately, a sauce is made by melting butter and adding lemon juice, whole lemon slices, white wine, and dried parsley, then brought to a boil. This lemon butter sauce is poured over the browned chicken along with chicken stock. The skillet is covered and baked at 350°F for about 20 minutes, allowing the chicken to cook through and absorb the sauce flavors.
The outcome is chicken breasts with a flavorful, slightly crisp Romano cheese crust paired with a bright, buttery lemon sauce that brings acidity and richness. This dish pairs well with pasta or rice, which can soak up the sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 3 egg
- 3/4 cups Romano cheese finely grated
- 3/4 chicken stock
- 1/2 butter stick
- 1 lemon sliced, whole
- 1/3 cup white wine
- 1/2 tablespoon parsley dried
Instructions
- Preheat oven to 350 degrees F. Add the olive oil to skillet over medium heat. In one bowl, add the flour. In another bowl, whisk together the eggs and cheese.
- Tenderize the chicken if you wish, then dredge it through the flour and dunk it in the egg and cheese mixture. Place it in skillet and brown on both sides. Once brown, turn off heat.
- Melt the butter in a small sauce pan. Add lemon juice and lemons. Try to discard all the seeds. Add white wine and parsley. Let the mixture come to a boil, then pour entire mixture into chicken skillet. Add chicken stock to skillet.
- Cover and bake for about 20 minutes. Serve with pasta or rice.
User Reviews
Overall Rating
5
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