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Lemon Pecorino Chicken


  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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 68 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

  1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  2. 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.
  3. Dredge the Chicken: Dredge each chicken breast in the flour mixture, then the beaten eggs, and finally the cheese, pressing gently to adhere.
  4. Heat the Oil and Butter: In a large skillet over medium-high heat, heat the olive oil and butter until melted and shimmering.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Emulsify the Sauce: Remove from heat and whisk in the cold cubed butter until melted and smooth.
  10. Season to Taste: Adjust seasoning as needed.
  11. Plate the Chicken: Place cooked chicken breasts on a serving platter or individual plates.
  12. Spoon the Sauce: Generously spoon the lemon sauce over the chicken.
  13. 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