Chicken Romano with Lemon Butter Sauce


  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup whole wheat flour
  • 1-2 eggs
  • 3/4 cups romano cheese
  • 3/4 chicken stock
  • 2 tbsp butter
  • 1 lemon, sliced
  • 1/4 cup lemon juice
  • 1/3 cup white wine
  • 1/2 tablespoon dried parsley


  1. Preheat oven to 350. Add olive oil to skillet on medium heat.
  2. Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat.
  3. Melt butter in a small sauce pan. Add lemon juice and sliced lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil.  Pour entire mix into chicken skillet. Add chicken stock to skillet.
  4. Cover and bake for about 20 minutes. Serve over pasta.