Ingredients
-
6
-
1/4
-
1
-
1
-
2
-
1
-
3
-
1/2
-
2
-
1
-
1/3
-
-
-
-
Directions
Romano Chicken Supreme, I love it when you take a chance on a recipe from a magazine and it turns out to be so good that you add it to your monthly rotation This is one of those recipes! From the October 2007 issue of Taste of Home , I wasn’t sure what to expect & OMG!! This is was so delicious!! I didn’t have romano cheese, so used parmesan & mozzerella This is a definite keeper Thank you for this recipe , I’d give this more than 5 stars if I could My DBF declared it beyond delicious and I have to agree The main thing I did differently was to use parmesan instead of romano since that’s what I had I made this for 2 instead of 6 and it scaled nicely, though I have to admit that I didn’t scale back on the sauce — and there wasn’t a drop left over! used 1 large portabello cap chopped up, and instead of chicken stock used my homemade veggie stock I was a bit surprised that the recipe didn’t call for onion, but it really doesn’t need it I will make this again and again — DBF liked it so much I will have to add it to the rotation Thanks for posting such a delicious recipe!
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Steps
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1
Done
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In a Large Skillet Coated With Cooking Spray, Brown Chicken on Both Sides Over Medium Heat. Transfer to a 13-In. X 9-In. X 2-In. Baking Dish Coated With Cooking Spray; Sprinkle With Salt. |
|
2
Done
|
in the Same Skillet, Saute the Mushrooms, Lemon Juice, Garlic and Basil in Butter. Stir in the Broth and Orange Juice; Bring to a Boil. Reduce Heat; Simmer, Uncovered, For 2-3 Minutes or Until Heated Through. Spoon Over Chicken; Sprinkle With Bread Crumbs and Cheese. |
|
3
Done
|
Bake, Uncovered, at 400 For 20-25 Minutes or Until Lightly Browned and Chicken Juices Run Clear. |
