Hello thunder and lightning storm! Yep, that’s what I’m listening to and seeing right now. The bad part…it’s hotter than a motha up in hurr, which means it’s humid as all get out when the rain falls. Gross. Humidity and this girl’s hair are NOT friends. Not even a little bit. Luckily, I get to sit on my hiney in an office all day at work so I don’t have to be out in it. But still. That steamy heat coming off the asphalt when I walk to my car is horrid. I have such a rough life, right? You can go ahead and smack me now.
But despite the frizz-inducing, thick, sticky air that surrounds Austin at the moment, I’m holding on for dear life to what is left of summer. Because I am not looking forward to 30, 40, or 50-degree temperatures. At all. Ever. Winter can suck it.
Except on Christmas. That’s one day when it should NOT be 80 degrees. It just feels weird. I speak from experience, so just trust me.
So, naturally, when I saw this chicken recipe I had to add it to the menu. Yes, it requires time in the oven but you guys…it’s worth it. And hey, if you’re one of those who don’t like to use the oven, save this for when the weather gets a little cooler. It’s delish. And would be great if you’re having guests for dinner. And even if you’re not. Spoil the hubby/boyfriend/fiance/girlfriend/wife – whoever. Make someone special a nice dinner – just because. Not because it’s their birthday or an anniversary. Just because you love them. Sometimes I think that extra effort “just because” means more than all the fuss for a “special occasion”.
Oven-baked chicken topped with freshly grated Romano cheese in a white wine sauce will surely wow your dinner companion(s). I served it with Israeli couscous and sauteed zucchini.
- 4 boneless, skinless chicken breasts
- 1/4 cup flour (I use white whole wheat)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup freshly grated Romano cheese
- Preheat your oven to 350 degrees.
- In a large resealable plastic bag, combine the flour, salt, garlic powder, paprika, and pepper. Add the chicken breasts and toss to coat.
- In a large , ovenproof skillet, heat the olive oil over medium heat. Add the chicken and brown for a couple of minutes on both sides. Reduce the heat to low, and the chicken broth and wine and bring to a boil.
- Remove from the heat, cover loosely with foil (don’t clamp it down and burn yourself!), and bake for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven and sprinkle the chicken generously with Romano cheese.