Tuscan Romano Chicken Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper on both sides.

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.

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.

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.

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.

Cook the Noodles

Cook the spaghetti or fettuccine noodles according to package instructions until al dente. Drain and set aside.

Sauté the Garlic

In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

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.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced zucchini and bell peppers. Season with salt and black pepper, and sauté for about 5-7 minutes until tender.

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.