Chicken Romano w/ Lemon Butter Sauce.

Operation ‘eat more veggies’ failed miserably and majorly today. I roasted some brussel sprouts and zucchini with salt, pepper, olive oil and my new $459 balsamic. It smelled great last night. For lunch, ehhh…not so much. I had 1-2 bites and gave up. It tasted ok, but it tasted like vegetables! Blah! I don’t want vegetables to taste like vegetables. I want them to taste like treats.

Guess I gotta suck it up, eh?

Movin’ on….

This chicken romano is SO good, even I ate some. This post may be a bit short because I am feeling slightly under the weather. Boo.

Make sure you tenderize BOTH sides of the chicken breast.

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The trio. Dip the chicken in flour, egg, and romano cheese.

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Dredge through the flour.

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Dip in the egg.

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Roll through the cheese. Yum.

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Throw it in a pan.

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Until it looks like this.

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Time for the sauce. This sauce literally melts in your mouth! It makes your mouth feel good, if that makes any sense.

Melted butter & lemon juice.

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Ahhh – go ahead and just throw the entire lemon in.

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I added this wine because it was open.

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Then added it to my mouth. Cavities smavities.

Some dried parsley.

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I prefer dried better than fresh IN the sauce, but garnish it with a bit of fresh when finished.

This is heavenly.

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Pour that entire thing on top of the chicken.

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Cover & bake.

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It comes out so tender and cheesy.

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The lemons really might be the best part. They are warm and juicy and not very sour.

I served it with pasta for my hubby.

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And had a few bites of my own straight from the skillet.

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Let me know if you give it a try. :)

Chicken Romano w/ Lemon Butter Sauce

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 cup flour
  • 3 eggs
  • 3/4 cups romano cheese
  • 3/4 chicken stock
  • 1/2 stick butter
  • 1 whole lemon
  • 1/3 cup white wine
  • 1/2 tablespoon dried parsley

Directions:

Preheat oven to 350. Add olive oil to skillet on medium heat.

Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat.

Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet.

Cover and bake for about 20 minutes at 350. Serve with pasta or rice.

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