Chicken Romano with Lemon Butter Sauce.
How about we discuss the most delicious chicken romano?
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?
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.
It’s pretty easy, but slightly high maintenance! Dip the chicken in flour, egg, and romano cheese.
Dredge through the flour.
Dip in the egg.
Roll through the cheese.
Throw it in a pan.
And you’re done!
Time for the sauce too! This sauce literally melts in your mouth! It makes your mouth feel good, if that makes any sense.
Melted butter & lemon juice – that’s all it is. Heaven on earth.
P.S. just go ahead and just throw the entire lemon in.
Annnnd you can add some wine too. Of course. Throw it on in!
I then added that wine to my mouth. Cavities smavities.
Dried parsley! I prefer dried better than fresh IN the sauce, but garnish it with a bit of fresh when finished.
This is heavenly.
It comes out so tender and cheesy.
The lemons really might be the best part. They are warm and juicy and not very sour.
Chicken Romano with Lemon Butter Sauce
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 3 eggs
- 3/4 cups finely grated romano cheese
- 3/4 chicken stock
- 1/2 stick butter
- 1 whole lemon, sliced
- 1/3 cup white wine
- 1/2 tablespoon dried parsley
- 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.
Let me know if you give it a try. :)