Lemon Pecorino Chicken (Printable Version)
# What You'll Need:
01 -
4 chicken breasts, boneless with no skin
02 -
1/4 cup all-purpose flour
03 -
2 tablespoons olive oil
04 -
1/4 cup lemon juice, freshly squeezed
05 -
1/2 cup chicken broth
06 -
1/2 cup heavy cream
07 -
1 cup Pecorino Romano, finely grated
08 -
2 garlic cloves, minced up
09 -
Salt, add as much as you like
10 -
Black pepper, use to your taste
11 -
A little fresh parsley, chopped for the top
# Steps to Follow:
01 -
Set your oven to 375°F (190°C) so it warms up while you get things ready.
02 -
Grab some paper towels and dry off the chicken. Sprinkle both sides with salt and pepper to taste.
03 -
Pour the grated Pecorino and the flour into a shallow bowl. Take each chicken piece and press them in, coating every bit.
04 -
Pour olive oil in a big skillet and get it hot on medium-high. Lay in the breaded chicken, giving them 3–4 minutes on each side to turn golden.
05 -
Bring that browned chicken to a baking dish and slide it into your warmed oven. Let it cook until the inside hits 165°F (74°C) — usually 20–25 minutes.
06 -
Put the same skillet back on medium heat and toss in the garlic. Give it a minute, then pour in your lemon juice, broth, and cream. Keep stirring until it thickens up a bit, about five minutes.
07 -
Get those chicken pieces onto plates. Pour the creamy sauce on top and sprinkle over some parsley so it looks and tastes fresh.
# Additional Tips:
01 -
Great with a chilled salad or roasted veggies if you want a balanced plate.
02 -
Want a tiny kick? Drop in a bit of red pepper flakes to the sauce.