A Burst of Sunshine: Pan-Seared Lemon Pecorino Chicken with Creamy Sauce
This recipe combines juicy, golden chicken with a bright and flavorful lemon pecorino sauce, creating a delightful and easy weeknight meal. The panko breadcrumbs offer a satisfying crunch, while the creamy sauce adds a touch of elegance.
Ingredients (Serves 4):
For the Chicken:
- 8 boneless, skinless chicken breasts or thighs (around 6-ounces each), pounded to an even thickness
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Zest of 1 lemon (about 2 tablespoons)
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons unsalted butter
For the Creamy Lemon Pecorino Sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- Taste and adjust the seasoning with salt and a sprinkle of freshly cracked black pepper.
Optional Garnish:
- Chopped fresh parsley
- Lemon wedges
Instructions:
- Prepare the Chicken: Begin by prepping the chicken. Pound the chicken breasts or thighs to an even thickness of about ½ inch. This ensures even cooking throughout. Dredge each chicken piece in the flour, then the beaten eggs, and finally, coat it generously in the panko breadcrumb mixture flavored with lemon zest and Pecorino Romano cheese.
- Cook the Chicken: In a large skillet or pan, heat the olive oil and butter over medium heat until the butter melts and starts to shimmer. Carefully add the breaded chicken and cook for 3-5 minutes per side, or until golden brown and cooked through. Be sure not to overcrowd the pan, and cook the chicken in batches if necessary. After cooking, transfer the chicken to a plate with paper towels underneath to remove extra oil.
- Make the Creamy Lemon Pecorino Sauce: While the chicken rests, prepare the delicious sauce. In the same pan used to cook the chicken, heat olive oil over medium heat. Saute the minced garlic for half a minute, until it becomes fragrant. Whisk in the flour and cook for another minute, stirring constantly. Gradually whisk in the milk, cream, and chicken broth, bringing the mixture to a simmer. Increase the heat to medium-high and simmer for 3-5 minutes, or until the sauce thickens slightly.
- Flavor Boost: Remove the pan from the heat and stir in the lemon juice, butter, salt, and freshly ground black pepper to taste. The lemon juice adds a vibrant citrusy flavor, while the Pecorino Romano cheese brings a touch of salty richness. Take a spoonful of the sauce and adjust the seasonings based on your preference.
- Assemble and Serve: Plate the cooked chicken and spoon the creamy lemon pecorino sauce over each piece. Garnish with chopped fresh parsley and lemon wedges for a touch of color and extra lemony flavor.
Tips:
- For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) before adding the lemon juice and butter.
- This dish can be saved for later! Just keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of chicken broth to prevent drying.
- For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture or the sauce.
- This recipe can be easily adapted to use other types of cheese, such as Parmesan or Asiago.
- For a healthier option, bake the chicken instead of frying it. Preheat the oven to 400°F (200°C) and bake the breaded chicken for 15-20 minutes, or until golden brown and cooked through.
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