Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp butter
Instructions
- Step 1: Season chicken pieces with salt, pepper, and garlic powder. Dredge in flour, ensuring each piece is evenly coated.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes). Remove chicken from skillet and set aside.
- Step 3: Add butter to the skillet and melt. Stir in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Step 4: Reduce heat to low, stir in Parmesan cheese and lemon juice. Return chicken to the skillet, ensuring it's coated in the sauce. Simmer for 5 minutes, or until sauce has thickened slightly.
- Step 5: Stir in chopped parsley. Serve immediately over pasta or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of chicken broth if needed to maintain moisture.
- Serve this Lemon Chicken Romano over a bed of creamy polenta for a truly decadent meal.
- For extra lemon zing, add a teaspoon of lemon zest along with the lemon juice in step 4.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American