Tuscan Romano Chicken Recipe
Pan seared with pecorino Romano, lemon herb beurre blanc, balsamic marinated tomatoes, garlic Parmesan noodles, fresh basil and seasonal vegetables.
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Ingredients
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For the Chicken
For the Lemon Herb Beurre Blanc
For the Balsamic Marinated Tomatoes
For the Garlic Parmesan Noodles
For the Seasonal Vegetables
For Garnish
Method
For the Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through. Sprinkle grated pecorino Romano cheese on top during the last minute of cooking to melt.
For the Lemon Herb Beurre Blanc
- 3
Prepare the Sauce Base
In a small saucepan, combine finely chopped shallots and white wine. Bring to a simmer over medium heat and cook until reduced by half.
- 4
Finish the Sauce
Remove from heat and gradually whisk in the cold cubed butter until the sauce is smooth and emulsified. Stir in lemon juice and chopped thyme. Keep warm.
For the Balsamic Marinated Tomatoes
- 5
Marinate the Tomatoes
In a bowl, combine halved cherry tomatoes, balsamic vinegar, olive oil, salt, and black pepper. Toss gently and let marinate for at least 15 minutes.
For the Garlic Parmesan Noodles
- 6
Cook the Noodles
Cook the spaghetti or fettuccine noodles according to package instructions until al dente. Drain and set aside.
- 7
- 8
Combine with Noodles
Add the cooked noodles back to the pot, along with grated Parmesan cheese and chopped parsley. Toss to combine and heat through.
For the Seasonal Vegetables
- 9
To Serve
- 10
Plate the Dish
On each plate, place a serving of garlic Parmesan noodles, top with a chicken breast, spoon over the lemon herb beurre blanc, and garnish with balsamic marinated tomatoes and fresh basil leaves. Serve with sautéed seasonal vegetables on the side.
