
How To Make Creamy Lemon Romano Chicken
Easy yet flavorful, this romano chicken recipe takes pan-seared and golden brown chicken breasts and cooks them with a lemon and cheese flavored sauce.
Serves:
Ingredients
- 12ozchicken breasts,boneless skinless
- ÂĽcupall-purpose flour
- salt and freshly ground black pepper
- 2tbspolive oil
- 2tspgarlic,minced
- 1cupSwanson Chicken Broth,(+1 tbsp), divided
- ½tspbasil,dried
- 2tbspfresh lemon juice
- 2½tspcornstarch
- ½cupheavy cream
- ½cupPecorino Romano cheese,finely shredded
- 1½tbspfresh parsley,chopped
Instructions
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Pound thicker parts of chicken breasts out even to about ½-inch thickness.
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Heat olive oil in a 12-inch skillet over medium-high heat.
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In a shallow dish whisk together flour with salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
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Cook for about 6 minutes per side until cooked through. Transfer chicken to plate and tent with foil.
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Add garlic to a skillet set over medium heat and saute for 30 seconds until just light golden brown (not browned and burnt). Pour in 1 cup chicken broth, lemon juice and basil.
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Let broth mixture simmer for about 2 minutes and reduce by about half. Stir together 1 tablespoon chicken broth with cornstarch. Pour into broth mixture and cook for about 30 seconds, stirring constantly until slightly thickened.
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Pour in cream then reduce to low, add Romano cheese and cook just until melted.
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Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.
Nutrition
- Calories:Â 434.77kcal
- Fat:Â 30.93g
- Saturated Fat:Â 13.09g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 13.01g
- Polyunsaturated Fat:Â 3.06g
- Carbohydrates:Â 12.53g
- Fiber:Â 0.49g
- Sugar:Â 2.14g
- Protein:Â 26.14g
- Cholesterol:Â 114.15mg
- Sodium:Â 508.57mg
- Calcium:Â 215.37mg
- Potassium:Â 325.35mg
- Iron:Â 1.48mg
- Vitamin A: 165.47µg
- Vitamin C:Â 5.59mg
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