Ingredients
For the Chicken
– 4 boneless, skinless chicken breasts
– 1 cup Pecorino Romano cheese, grated
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– Salt and pepper to taste
For the Creamy Lemon Sauce
– 1/4 cup fresh lemon juice
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– Fresh parsley, chopped, for garnish
Instructions
1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Season Chicken: Season the chicken breasts with salt and pepper.
3. Coat Chicken: In a shallow dish, mix grated Pecorino Romano and flour. Dredge the chicken in the mixture, pressing to coat evenly.
4. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3-4 minutes per side.
5. Bake Chicken: Transfer the chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
6. Make Sauce: In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.
7. Serve: Serve the chicken topped with creamy lemon sauce and garnished with chopped parsley.
Tips
– Pound Chicken: Pound the chicken breasts to an even thickness for even cooking.
– Fresh Ingredients: Use fresh lemons and high-quality Pecorino cheese for the best flavor.
– Sauce Consistency: Adjust the sauce consistency by adding more broth or simmering longer.¹ ²
