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Category: Chicken
Prep Time: Cook Time: Total Time:
4-6 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1/4 c. canola oil
2 c. flour
3 large eggs
1/2 c. grated Romano cheese (yes the canned is fine)
1 Tbsp. dried parsley flakes
1/2 tsp. each dried thyme, dried tarragon, salt and pepper
6 Tbsp. unsalted butter
1/4 c. finely chopped shallots
5 large garlic cloves, peeled & minced or pressed
1/2 c. dry white wine or extra dry vermouth
1/2 c. fresh lemon juice
1 Tbsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried tarragon
2 tsp. finely grated lemon zest
1 c. heavy or whipping cream
6 Tbsp. cold unsalted butter cut into small cubes
Preheat your oven to 350 degrees. Coat a large rimmed baking sheet with cooking oil spray.
In a large frying pan, heat the canola oil over medium-high heat.
Dip prepared chicken breasts in flour to coat. Shake off excess flour.
In a wide shallow bowl, whisk items 3-9 together until well blended. One at a time, dip the flour coated chicken into the egg mixture and place them in your hot frying pan. Cook chicken for 3-4 minutes per side or until golden and then transfer them on the prepared baking sheet. Chicken will continue to cook in the oven. Bake chicken for 15-20 minutes or until cooked through while you make the sauce.
Make the sauce. Wipe frying pan clean with a paper towel. Melt 6 tablespoons of the butter over medium heat. In it, saute the shallots for 2 minutes or until tender. Add the garlic and continue to saute for 1 minute more. Stir in items 14-19 and cook for 7 minutes or until mixture is reduced by half. Add the cream and cook for 4-5 minutes longer or thickened. Whisk in the butter until it melts and well blended.
Remove the chicken from your oven and top each with some of the sauce. Serve the remaining sauce on the side! Serves 4
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CHICKEN ROMANO WITH A LEMON & SHALLOT CREAM SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4-6 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1/4 c. canola oil
2 c. flour
3 large eggs
1/2 c. grated Romano cheese (yes the canned is fine)
1 Tbsp. dried parsley flakes
1/2 tsp. each dried thyme, dried tarragon, salt and pepper
6 Tbsp. unsalted butter
1/4 c. finely chopped shallots
5 large garlic cloves, peeled & minced or pressed
1/2 c. dry white wine or extra dry vermouth
1/2 c. fresh lemon juice
1 Tbsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried tarragon
2 tsp. finely grated lemon zest
1 c. heavy or whipping cream
6 Tbsp. cold unsalted butter cut into small cubes
Preheat your oven to 350 degrees. Coat a large rimmed baking sheet with cooking oil spray.
In a large frying pan, heat the canola oil over medium-high heat.
Dip prepared chicken breasts in flour to coat. Shake off excess flour.
In a wide shallow bowl, whisk items 3-9 together until well blended. One at a time, dip the flour coated chicken into the egg mixture and place them in your hot frying pan. Cook chicken for 3-4 minutes per side or until golden and then transfer them on the prepared baking sheet. Chicken will continue to cook in the oven. Bake chicken for 15-20 minutes or until cooked through while you make the sauce.
Make the sauce. Wipe frying pan clean with a paper towel. Melt 6 tablespoons of the butter over medium heat. In it, saute the shallots for 2 minutes or until tender. Add the garlic and continue to saute for 1 minute more. Stir in items 14-19 and cook for 7 minutes or until mixture is reduced by half. Add the cream and cook for 4-5 minutes longer or thickened. Whisk in the butter until it melts and well blended.
Remove the chicken from your oven and top each with some of the sauce. Serve the remaining sauce on the side! Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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