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romano chicken

Romano Lemon Chicken

Everyday Adventures
Easy and flavorful chicken dish tossed with lemon and wine sauce and a little pasta!
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 pound farfalle pasta
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup all-purpose flour
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 4 eggs
  • 1 Tbsp milk
  • 1 cup freshly grated romano cheese
  • 2 Tbsp canola oil
  • 1/2 cup dry white wine
  • 1/3 cup chicken stock
  • 2 lemons
  • 4 Tbsp unsalted butter, cut into pieces
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Preheat oven to 350 degrees F.
  • Season chicken with salt and pepper. Set up an assembly line of 3 bowls.
  • Add the flour, dried parsley, and garlic powder to one bowl.
  • Add egg and milk to second bowl, mix thoroughly.
  • Add cheese to the last bowl.
  • Heat a large skillet over medium-high heat. Add canola oil.
  • Dredge a piece of chicken into first bowl of flour mixture, coating completely.
  • Then move chicken to the egg mixture and lastly to the cheese bowl.
  • Add the chicken to the skillet and repeat with remaining pieces.
  • Cook for 5 minutes on each side, until golden brown.
  • Then add wine, chicken stock, and juice of 1 lemon.
  • Cut other lemon into wedges and place in skillet. Add butter to skillet.
  • Cover and place on low for 20-25 minutes or until internal temperature of chicken reaches 165 degrees F.
  • Begin boiling water for pasta. Add pasta and cook for 8-10 minutes. Drain.
  • In a large bowl add the drained pasta, the cooked chicken and the sauce. Sprinkle with fresh parsley!