Chicken Romano

Ingredients

Directions

Preheat oven to 350 degrees F.

Combine the batter ingredients, set aside.

Slice each chicken breast into three thin medallions, slicing on the bias.

Lightly season with salt and pepper.

Dredge in small amount of flour, shaking off excess.

Set aside.

Make the sauce: Combine shallots, white wine, lemon juice and vinegar.

Reduce until only a small amount of liquid is left.

Add the softened butter, stirring continuously, until melted.

Add the cream and salt and pepper to taste.

Heat through and keep warm.

Dip medallions in batter mixture until thinly coated.

Heat olive oil in sauté pan and sauté until golden brown on both sides, turning gently so as not to tear the batter coating.

Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done.

Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin).

When chicken medallions are done, plate and serve with the sauce and grated romano.

Reviews

delicious chicken, add more basil if you're a fan. the cream sauce is out of this world, make sure to use shallots and to strain them out,it makes this dish an absolute winner. about 1 year ago by dkk2735

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.