Lemon Herb Chicken Romano

Step 1: Preheat the oven to 350ºF.

Step 2: Season the chicken with the salt and pepper.

Step 3: Set up an assembly line of three bowls. Add the flour, parsley, and garlic powder

Step 4: To one bowl. Add the eggs and milk to the next and beat them slightly. Add the cheese to the last bowl.

Step 5: Heat a large ovenproof skillet over medium-high heat. Add the canola oil.

Step 6: Dredge a piece of chicken through the flour, coating it completely. Add it to the egg,

Step 7: Coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken.

Step 8: Add the chicken to the skillet, and repeat with remaining chicken breasts. Cook each breast until it is golden on each side, about 5 minutes per side.

Step 9: Be gentle when flipping the chicken so you don’t lose the breading. Once the chicken is

Step 10: Browned, add the wine to the skillet and turn off the heat.

Step 11: Add the chicken stock and the juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet.

Step 12: Add the butter pieces to the skillet.

Step 13: Cover the skillet and bake the chicken for 20 to 25 minutes.

Step 14: Remove the chicken from the oven and sprinkle on the chopped parsley. Let cool for 5 minutes before serving.

NOTE: This is commonly served with pasta, but serving it with a salads, rice,or even potatoes is recommended, it’s up to you