Creamy Lemon Romano Chicken

Name: Creamy Lemon Romano Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 serving
Ingredients: 2 (11 - 12 oz) boneless skinless chicken breasts*; 1/4 cup all-purpose flour; Salt and freshly ground black pepper; 2 Tbsp olive oil; 2 garlic cloves; 1 cup + 1 Tbsp Swanson Chicken Broth; 1/2 tsp dried basil; 2 Tbsp fresh lemon juice; 2 1/2 tsp cornstarch; 1/2 cup heavy cream; 1/2 cup (1.5 oz) finely shredded pecorino romano cheese; 1 1/2 Tbsp chopped fresh parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
4
Course
Main Course
Cuisine
American

Creamy Lemon Romano Chicken

Iris Warren

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One of the best ways to make chicken breasts! You get golden brown and tender, pan seared chicken breasts that are blanketed with a rich and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

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Ingredients

Servings

2 (11 - 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded pecorino romano cheese
1 1/2 Tbsp chopped fresh parsley

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Instructions

Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
Heat olive oil in a 12-inch skillet over medium-high heat.
In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
Pour in cream then reduce to low, add Romano cheese and cook just until melted.
Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.