Ingredients
Equipment
Method
- In a shallow dish, whisk together the flour, salt, and pepper. In a second shallow dish, whisk the eggs until lightly beaten. In a third shallow dish, combine the Italian breadcrumbs and ½ cup of grated Parmesan cheese.0.5 cup all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 large eggs, 1 cup Italian-style breadcrumbs, 0.5 cup grated Parmesan cheese
- Dredge each piece of chicken first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the breadcrumb and Parmesan mixture, ensuring it's well coated on all sides. Set the coated chicken aside on a plate.1.5 lbs boneless, skinless chicken breasts
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully add the coated chicken breasts in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a clean plate.0.25 cup olive oil, 2 tablespoons unsalted butter, 1.5 lbs boneless, skinless chicken breasts
- Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 1-2 minutes.3 cloves garlic, 0.5 cup dry white wine
- Add the chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly. Stir in the chopped fresh parsley.0.5 cup chicken broth, 0.25 cup fresh lemon juice, 2 tablespoons fresh parsley
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Let the chicken simmer gently in the sauce for 1-2 minutes to warm through and absorb the flavors.1.5 lbs boneless, skinless chicken breasts, 0.5 cup chicken broth, 0.25 cup fresh lemon juice
- Garnish the Lemon Chicken Romano with additional grated Parmesan cheese and fresh parsley, if desired. Serve immediately with lemon wedges on the side. This dish pairs beautifully with pasta, rice, or a fresh green salad.0.5 cup grated Parmesan cheese, 2 tablespoons fresh parsley, Lemon wedges
Notes
Leftover Lemon Chicken Romano can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, use the stovetop method: gently warm the chicken and sauce in a skillet over low to medium heat, adding a tablespoon or two of chicken broth or water if the sauce seems too thick. For freezing, store chicken and sauce separately if possible. It can be kept frozen for up to 2-3 months and thawed in the refrigerator overnight before reheating.