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Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce

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A delightful dish combining crispy textures and rich flavors, perfect for dinner parties or family meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1/2 cup grated Romano cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup olive oil for frying
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Begin by preparing your chicken breasts. Place them between two sheets of plastic wrap and pound them out to about 1/2 inch thickness for even cooking. Season both sides with salt and pepper.
  2. Set up a breading station: In one shallow dish, add the all-purpose flour. In a second dish, whisk the eggs until well combined. In a third dish, mix the breadcrumbs, grated Romano cheese, oregano, thyme, garlic powder, onion powder, and a pinch of salt and pepper.
  3. Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing down lightly to ensure an even coat. Repeat with all chicken breasts.
  4. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding the pan). Cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
  5. In a separate saucepan, heat the heavy cream over medium heat until warm. Whisk in the grated Parmesan cheese until melted and smooth. Add lemon juice and stir to combine. Allow the sauce to simmer for a few minutes to thicken slightly, stirring occasionally.
  6. To serve, place the crispy chicken breasts on plates and drizzle generously with the tangy Parmesan cream sauce. Garnish with freshly chopped parsley for a burst of color and flavor.

Notes

For extra flavor, marinate the chicken in buttermilk for a few hours before breading. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

Find it online: https://lunarecipez.com/crispy-herb-crusted-chicken-romano-parmesan-cream-sauce/

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