Romano Chicken Supreme
Indulge in the rich, savory flavors of Romano Chicken Supreme, a dish that elevates weeknight dinners to gourmet perfection! This recipe features tender chicken breasts coated in a crispy, golden breadcrumb and Romano cheese crust, pan-seared to perfection before finishing in the oven. Paired with a luscious garlic cream sauce made with heavy cream, chicken broth, and a hint of fresh parsley, this dish delivers a perfect balance of texture and flavor. Easy to prepare in just 45 minutes, this elegant entrée is perfect for any occasion, whether you're hosting a dinner party or treating your family to something special. Serve it alongside roasted vegetables or buttery mashed potatoes for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Romano cheese, grated
- 1 cup Breadcrumbs
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Place the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third dish, combine Romano cheese and breadcrumbs.
Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it in the Romano cheese-breadcrumb mixture. Press lightly to help the coating adhere.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown. Do not fully cook the chicken at this stage.
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the garlic cream sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat.
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes.
Lower the heat and add the heavy cream, stirring continuously. Simmer the sauce for another 3-4 minutes until thickened.
Remove the sauce from heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper, if necessary.
Once the chicken is done baking, spoon the garlic cream sauce over the top of each piece before serving.
Garnish with extra parsley and serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1276 mg | 98% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
