Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, combine the flour, Pecorino Romano cheese, salt, and pepper.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.
5. Remove the chicken breasts from the skillet and set aside.
6. Add the chicken broth, lemon juice, and minced garlic to the skillet.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
8. Return the chicken breasts to the skillet and spoon the sauce over them.
9. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Parmesan cheese can be substituted for Pecorino Romano cheese
- Vegetable broth can be substituted for chicken broth
- Lime juice can be substituted for lemon juice
Variations:
- Add capers to the sauce for a tangy twist
- Use bone-in chicken thighs instead of chicken breasts
- Add sliced mushrooms to the skillet for extra flavor
Tips and tricks:
- Make sure the skillet is hot before adding the chicken to ensure a crispy crust
- Use a meat thermometer to check that the chicken is cooked through
- Double the sauce recipe if you prefer extra sauce
Storage instructions:
- Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of pasta or rice
- Garnish with lemon slices for a pop of color
Garnishes:
- Fresh parsley
- Lemon slices
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or lemon juice to thin it out
- If the chicken is not cooked through, finish cooking it in the oven at 350°F for 10-15 minutes
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F
Food history:
- Pollo al Limone e Cacio is a traditional Italian dish that originated in the Lazio region of Italy.
Flavor profiles:
- Tangy, savory, and cheesy
Serving suggestions:
- Serve hot with your favorite side dishes and a glass of white wine.
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Region: Italian