Description
Chicken Romano in Wine Sauce is an elegant and comforting dish featuring golden pan-seared chicken breasts gently simmered in a light lemony white wine sauce. Finished with freshly grated Romano cheese and parsley, this Italian classic is perfect for both casual weeknights and refined dinner gatherings.
Ingredients
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4 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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2 large eggs
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1/4 cup grated Romano cheese (plus more for garnish)
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1/2 cup seasoned breadcrumbs
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1/4 tsp salt
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1/2 tsp black pepper
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1/4 cup olive oil
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2 tbsp butter
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3 cloves garlic, minced
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1 cup dry white wine
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1 cup chicken broth
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Juice of 1 lemon
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2 tbsp chopped fresh parsley
Instructions
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Pound chicken breasts to an even thickness and season both sides with salt and pepper.
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Set up three bowls: one with flour, one with beaten eggs mixed with Romano cheese, and one with breadcrumbs.
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Dredge each chicken breast in flour, then the egg-Romano mixture, then breadcrumbs.
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Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 3–4 minutes per side. Transfer to a plate.
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In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
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Pour in the white wine, chicken broth, and lemon juice. Bring to a gentle simmer.
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Return the chicken to the skillet. Cover and simmer for 15 minutes until the chicken is cooked through and the sauce slightly reduced.
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Plate the chicken and spoon wine sauce over each portion.
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Garnish with more grated Romano cheese and chopped fresh parsley before serving.
Notes
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For a crispier crust, bake the chicken uncovered for a few minutes after simmering.
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Can be served with pasta, risotto, or crusty bread to soak up the flavorful sauce.
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Substitute Parmesan if Romano is unavailable, but the sharpness of Romano adds a distinct flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: an-Searing + Simmering
- Cuisine: Italian-American
