Chicken Romano With Lemon Butter Sauce Food

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
• To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

CHICKEN ROMANO WITH LEMON BUTTER SAUCE

Steps:

• Prepare the brine by combining hot water, salt and sugar. Stir until fully dissolved. Let cool. Can add ice cubes to water to speed down cooling process.
• Place chicken breasts in a large glass bowl or large ziplock bag. Pour brine solution over chicken. Cover with saran wrap or seal the bag. Place in fridge for 4-6 hours.
• Preheat oven to 400°F.
• Remove chicken breasts from brine and rinse until cool water. Pat dry. Sprinkle with salt and pepper.
• Combine breadcrumbs, parmesan and romano cheeses and flour in breading pan or shallow bowl; set aside. Place melted butter in another breading pan or shallow bowl.
• To make the sauce: In a small saucepan on the stovetop, melt ½ stick butter until bubbly. Do not let brown. Add chopped garlic and let cook for 1 minute or until fragrant. Add the wine, lemon zest and lemon juice. Stir and continue simmering for 3-5 minutes. Pour hot butter lemon mixture into the bottom of a 13 x 9 enameled or glass baking pan.
• To bread the chicken: coat one chicken breast at a time into the melted butter and then place the breast into the breadcrumb mixture, turning to coat evenly. Pat the mixture onto the chicken. Place chicken in baking pan on top of the butter/lemon sauce. Continue breading the chicken the chicken until all are nestled in a single layer in the pan. Place an extra breadcrumb/cheese topping on top of each breast. Place lemon slices among the chicken pieces.
• Bake for 40 minutes or until chicken is tender and juices run clear or a digital meat thermometer reads 155 degrees. The chicken will continue cooking in the hot butter sauce to reach 165 degrees. Do not overcook the chicken.
• Remove pan from oven and let sit for ten minutes.
• Garnish with parsley and more lemon slices.

LEMON BUTTER CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Steps:

• CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
• Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
• Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
• LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
• Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
• Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
• Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

LEMON BUTTER CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
• Heat 12-inch skillet over medium-high heat.
• Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
• Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
• Transfer chicken to a plate while leaving any little bit of excess oil in pan.
• Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
• Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
• Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
• Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
• Recipe source: inspired by my Lemon Butter Salmon

ROMANO'S MACARONI GRILL CHICKEN SCALOPPINE

Steps:

• To make the sauce:.
• Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• To make chicken and pasta:.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan.
• Add remaining ingredients to pan.
• Heat until mushrooms soften and are cooked. Add chicken back to pan.
• To serve:.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust. Add more sauce if needed.
• Place chicken mixture over pasta.
• Add a little more sauce to each.
• Garnish with parsley.

LEMON CHICKEN ROMANO

Steps:

• Heat the oil in a pan over medium-high heat.
• Season the chicken with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the mixture of egg and romano cheese, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
• Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
• Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
• Remove from heat, mix in the butter and parsley and serve over the chicken!

CHICKEN ROMANO W/ LEMON BUTTER SAUCE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350. Add olive oil to skillet on medium heat. Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat. Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet. Cover and bake for about 20 minutes at 350. Serve with pasta or rice.

CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE

Steps:

• Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
• Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
• Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
• Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
• Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
• Add the chicken stock (1/2 cup) and stir.
• Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
• Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
• Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.

ROASTED CHICKEN WITH LEMON BUTTER

Steps:

• Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
• Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
• Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
• Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
• Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
• Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
• Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees.
• Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
• Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth.
• In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
• Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
• Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
• Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
• Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

CREAMY LEMON ROMANO CHICKEN

Steps:

• Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
• Heat olive oil in a 12-inch skillet over medium-high heat.
• In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
• Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
• Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
• Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
• Pour in cream then reduce to low, add Romano cheese and cook just until melted.
• Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.