Description
Lemon Pecorino Chicken is a flavorful dish featuring chicken breasts dredged in a crispy coating of Pecorino Romano cheese and served with a tangy lemon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1/2 cup grated Pecorino Romano cheese, finely grated
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 2 tablespoons butter, cold and cubed
- 1 tablespoon chopped fresh parsley, for garnish
- 1 teaspoon lemon zest, for garnish
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- Prepare the Dredging Station: In a shallow dish, combine the flour, salt, pepper, and garlic powder. In a second shallow dish, place the beaten eggs. In a third shallow dish, place the grated Pecorino Romano cheese.
- Dredge the Chicken: Dredge each chicken breast in the flour mixture, then the beaten eggs, and finally the cheese, pressing gently to adhere.
- Heat the Oil and Butter: In a large skillet over medium-high heat, heat the olive oil and butter until melted and shimmering.
- Cook the Chicken: Place the dredged chicken breasts into the hot skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove and Rest: Remove chicken from the skillet and place on a wire rack or plate lined with paper towels. Let it rest for a few minutes.
- Deglaze the Pan: Reduce the heat to medium and pour in the dry white wine, scraping up browned bits from the bottom. Let simmer for 1-2 minutes.
- Add Chicken Broth and Lemon Juice: Pour in the chicken broth and lemon juice, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes until thickened.
- Emulsify the Sauce: Remove from heat and whisk in the cold cubed butter until melted and smooth.
- Season to Taste: Adjust seasoning as needed.
- Plate the Chicken: Place cooked chicken breasts on a serving platter or individual plates.
- Spoon the Sauce: Generously spoon the lemon sauce over the chicken.
- Garnish and Serve: Garnish with parsley and lemon zest. Serve immediately.
Notes
- For a spicier kick, consider adding red pepper flakes to the flour mixture.
- Make sure to use fresh lemon juice for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Lemon Pecorino Chicken, Chicken Recipe, Italian Chicken Dish