Creamy Lemon Romano Chicken
One of the best ways to make chicken breasts! You get golden brown and tender, pan seared chicken breasts that are blanketed with a rich and creamy, lemon and Romano cheese flavored sauce.
Prep 15 min · Cook 20 min · Total 35 min · Makes 4 servings
Ingredients
- Olive oil
- Salt
- Garlic
- Lemon juice
- Pepper
- Cornstarch
- Chicken broth
- Lemon
- Flour
- Garnish
- Chicken breasts
- Juice
- Half
- Cream
- Chicken breast
- Chicken
- Ice
Directions
- Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
- Heat olive oil in a 12-inch skillet over medium-high heat.
- In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
- Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
- Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
- Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
- Pour in cream then reduce to low, add Romano cheese and cook just until melted.
- Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.