I LOVE, LOVE, LOVE lemons. I am always trying to find a way to incorporate them into what I’m making.
One of my favorite dish’s is Lemon Chicken Pasta and so I decided to make this flavorful
Romano Lemon Chicken
and it was a huge hit!
I swoon over the breading on this chicken….that combined with the cheese and wine sauce…..yum!
I added a bed of pasta to the bottom, because who doesn’t love pasta?!
This dish was absolutely delicious and will be made over and over again!
Romano Lemon Chicken
Easy and flavorful chicken dish tossed with lemon and wine sauce and a little pasta!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound farfalle pasta
- 1 tsp salt
- 1 tsp pepper
- 1 cup all-purpose flour
- 2 tsp dried parsley
- 1 tsp garlic powder
- 4 eggs
- 1 Tbsp milk
- 1 cup freshly grated romano cheese
- 2 Tbsp canola oil
- 1/2 cup dry white wine
- 1/3 cup chicken stock
- 2 lemons
- 4 Tbsp unsalted butter, cut into pieces
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F.
- Season chicken with salt and pepper. Set up an assembly line of 3 bowls.
- Add the flour, dried parsley, and garlic powder to one bowl.
- Add egg and milk to second bowl, mix thoroughly.
- Add cheese to the last bowl.
- Heat a large skillet over medium-high heat. Add canola oil.
- Dredge a piece of chicken into first bowl of flour mixture, coating completely.
- Then move chicken to the egg mixture and lastly to the cheese bowl.
- Add the chicken to the skillet and repeat with remaining pieces.
- Cook for 5 minutes on each side, until golden brown.
- Then add wine, chicken stock, and juice of 1 lemon.
- Cut other lemon into wedges and place in skillet. Add butter to skillet.
- Cover and place on low for 20-25 minutes or until internal temperature of chicken reaches 165 degrees F.
- Begin boiling water for pasta. Add pasta and cook for 8-10 minutes. Drain.
- In a large bowl add the drained pasta, the cooked chicken and the sauce. Sprinkle with fresh parsley!
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