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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg