Description
A flavorful and zesty chicken dish featuring lemon and Romano cheese, perfect for a weeknight meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup grated Romano cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
Instructions
- Pound chicken breasts to about 1/2 inch thickness.
- In a shallow dish, combine flour, Romano cheese, pepper, and salt.
- Dredge chicken in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add lemon juice and chicken broth to the skillet, scraping up any browned bits from the bottom.
- Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
- Stir in butter until melted.
- Return chicken to the skillet and spoon the sauce over it.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add a pinch of garlic powder to the flour mixture.
- Serve with rice, pasta, or a side salad.
- If you don’t have Romano cheese, Parmesan cheese can be substituted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 breast
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg