This chicken has more than just a kiss of lemon; it’s a full-on groping of lemony tartness that’ll make you pucker up and say, “Delizioso!” Perfect over fettuccine or angel hair pasta that’s been drowned in the sauce it cooks in. Mangiamo!
Ingredients
- 2 Large Boneless Skinless Chicken Breasts
- 1 cup Whole Milk
- 1 cup Plain Bread Crumbs
- 1 cup Grated Romano Cheese
- 2 tbsp. Dried Parsley
- 3 tbsp. Olive Oil
- 1 Lemon (Thinly Sliced)
- 1 cup White Wine
- 1 cup Chicken Broth
- 1/4 cup Lemon Juice
- Salt & Pepper to taste
Directions
- Cut chicken breasts into three thin slices: top, middle, and bottom. (Not strips.)
- Using a meat tenderizer, pound sliced chicken breasts until 1/4-inch thick.
- Place tenderized chicken breasts in a large bowl and pour milk over the top. Allow to soak for 30 minutes.
- While chicken is soaking, mix bread crumbs, Romano cheese, and parsley in a medium-sized baking dish. Set aside.
- Spray a large baking dish with cooking spray. Set aside.
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium high heat.
- Remove chicken from milk and dredge with bread crumb mixture, patting to get as much of the bread crumb mixture on the chicken as possible.
- Cook chicken in skillet until golden brown, about 2-3 minutes per side.
- Transfer cooked chicken to a large baking dish.
- Place one lemon slice on top of each piece of chicken.
- Return skillet to heat. Add white wine and bring to a boil, stirring to incorporate any browned bits left in the pan.
- Add chicken broth and lemon juice to skillet.
- Cook and stir until reduced by about one-half (about 10 minutes.)
- Pour wine mixture over chicken in baking dish.
- Season with salt and pepper to taste.
- Bake in preheated oven for 20-25 minutes, until chicken is cooked through and sauce is bubbling.
- Remove from oven and serve over pasta.
- Spoon a healthy portion of the sauce onto the pasta, and enjoy the remaining white wine!