Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Romano cheese
- Juice and zest of 2 lemons
- Fresh parsley for garnish
- Roasted vegetables or pasta for serving
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute.
- Add chicken broth, lemon juice, and zest. Bring to a simmer.
- Stir in heavy cream and Romano cheese until smooth and creamy.
- Return chicken to skillet, spoon sauce over, and cook for another 2-3 minutes.
- Garnish with chopped parsley and serve with roasted vegetables or pasta.
Notes
- Adjust lemon juice to taste for more zestiness.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauteing, simmering
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg