Pecorino Lemon Chicken (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
4 skinless, boneless chicken breasts
→ Sprinkle
02 -
1/4 cup flour for all uses
03 -
1 cup grated Pecorino Romano cheese
→ Lemony Sauce
04 -
2 garlic cloves, minced
05 -
1/2 cup heavy cream
06 -
1/2 cup chicken stock
07 -
2 tablespoons olive oil
08 -
1/4 cup freshly squeezed lemon juice
→ Spices
09 -
Black pepper as you like
10 -
Salt as needed
→ Topping
11 -
Chopped fresh parsley
# Step-by-Step Directions:
01 -
Get your oven ready at 375°F or 190°C.
02 -
Sprinkle salt and pepper on both sides of the chicken breasts.
03 -
Mix the cheese and flour in a flat dish. Press chicken into this mix so it’s covered well.
04 -
Heat olive oil in a big pan over medium-high. Fry the coated chicken about 3 to 4 minutes each side until golden.
05 -
Put the browned chicken in an oven dish and cook for 20 to 25 minutes until done.
06 -
In the same pan, cook garlic for a minute until smells good. Pour in lemon juice, chicken broth, and cream. Let it bubble gently for about 5 minutes till thick.
07 -
Plate the chicken, ladle the lemony cream sauce on top, and sprinkle with parsley.
# Helpful Notes:
01 -
Want more kick? Toss in some red pepper flakes to the sauce. Pair this with some roasted veggies or a crisp salad for a great meal.