Categorized:

  • Poultry

Tagged:

  • chicken
  • chicken broth
  • cream
  • garlic
  • lemons
  • romano cheese
Close up image of chicken breasts in pan in a creamy lemon romano sauce. - 1

Creamy Lemon Romano Chicken

Ingredients

  • 2 (11 - 12 oz) boneless skinless chicken breasts*
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced (2 tsp)
  • 1 cup + 1 Tbsp Swanson Chicken Broth, divided
  • 1/2 tsp dried basil
  • 2 Tbsp fresh lemon juice
  • 2 1/2 tsp cornstarch
  • 1/2 cup heavy cream
  • 1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
  • 1 1/2 Tbsp chopped fresh parsley

Instructions

  • Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
  • Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
  • Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
  • Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
  • Pour in cream then reduce to low, add Romano cheese and cook just until melted.
  • Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Notes

  • *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.

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