Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 2 lemons
- 1/2 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Romano cheese
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper, then dredge in flour.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté garlic until fragrant.
- Add lemon juice, zest, and white wine or broth, scraping the bottom of the pan.
- Stir in heavy cream and Romano cheese, simmer until thickened.
- Return chicken to the skillet, spoon sauce over, and cook for an additional 5 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- Use fresh lemons for the best flavor.
- Can substitute heavy cream with half-and-half for a lighter version.
- Serve with pasta or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Sautéing, simmering
- Cuisine: American, Italian
- Diet: Comfort Food, Family-Friendly
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg