Creamy Lemon Romano Chicken

Creamy Lemon Romano Chicken

Creamy Lemon Romano Chicken

Servings: 4
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes


2 (11 – 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
1 1/2 Tbsp chopped fresh parsley


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 the center reaches 165 in the center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
Add garlic to a skillet set over medium heat, saute until just lightly golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice, and basil.
Let the 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.

Recipe Notes

4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.

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