Romano Chicken with Lemon Butter Sauce

I made this a few weeks ago for dinner and it was a huge hit. You coat the chicken in romano cheese and you make a lemony wine sauce that is delicious. You bake the chicken in the sauce for a little bit at the end, which I think it what makes it so tender. And you throw the lemons in, so they bake also and your whole house smells like lemony goodness. The kids even loved it!! Hope you do too.

Chicken Romano w/ Lemon Butter Sauce

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 cup flour

3 eggs

3/4 cups romano cheese

3/4 chicken stock

1/2 stick butter

1 whole lemon

1/3 cup white wine

1/2 tablespoon dried parsley

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. This is what it should look like

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.

Finished product!!