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Chicken Romano in Wine Sauce Recipe

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This recipe for Chicken Romano in Wine Sauce, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Bialy


4 boneless, skinless chicken breasts
1/4 cup all purpose flour
1 tsp. fine sea salt
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. black pepper
1 Tbsp. butter
1 Tbsp. olive oil
1/2 cup chicken broth
1/2 cup CK Mondavi Chardonnay
1/2 cup freshly grated Romano cheese
freshly chopped parsley for garnish

Preheat your oven to 350 degrees. In a large plastic bag, combine the flour, salt, garlic powder, paprika, and pepper. Add the chicken breasts and toss to coat. In a large cast iron skillet, melt the butter with the olive oil on medium heat. Brown the chicken for a few minutes on both sides. Turn the heat to low and add the chicken broth, the the wine. Bring to a low boil, and then turn off the heat. Cover the skillet with foil and then place in the oven to bake for 20-25 minutes or until the chicken is cooked through. Remove from the oven and top the chicken breasts with the Romano cheese and chopped parsley. Serve warm with remaining wine sauce, fresh vegetables or a salad. Serves 4.




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