Lemon Herb Chicken Romano
Serves: 4 servings
Crisp cheese coated chicken in a buttery lemon-wine sauce is served over pasta for an instant classic.
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 4 large eggs
  • 1 tablespoon whole milk
  • 1 cup freshly grated romano cheese
  • 2 tablespoons canola oil
  • ½ cup dry white wine
  • ⅓ cup low-sodium chicken stock
  • 2 lemons
  • 4 tablespoons unsalted butter, cut into pieces
  • ¼ cup chopped fresh parsley
  • cooked pasta to serve
  1. Preheat the oven to 350ºF. Season the chicken with salt and pepper.
  2. Set up an assembly line of 3 bowls. Add the flour, dried parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat lightly. Add the cheese to the last bowl.
  3. Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken. Add the chicken to the skillet, and repeat with the remaining chicken breasts. Cook each breast until golden on each side, about 5 minutes per side. Be gentle when flipping so you don't lose the coating. Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.
  4. Cover the skillet and bake the chicken for 20-25 minutes. Remove the chicken from the oven and sprinkle with chopped parsley. Let cool for 5 minutes before serving.
From Seriously Delish by Jessica Merchant of How Sweet Eats
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2014/09/17/chicken-romano/