This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.

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  • Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.

  • Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.

  • Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.

  • Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.

  • Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount for the milk and breading ingredients. The actual amount consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1065.5 calories; 62.7 g protein; 29.8 g carbohydrates; 166.5 mg cholesterol; 1027.7 mg sodium. Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2015
We very much enjoyed our dinner and we have some leftovers! That's good for us! I used a package of Costco organic chicken breasts that I cut in half horizontally and did not pound out. I cut the other ingredients in half and they were just right. I used panko crumbs and I used 2 tablespoons of Grand Marnier on top. I do think that 25 minutes at 350 would be too much for what I made so if the chicken were to be pounded out to 1/4 inch I wouldn't want to bake it for that long. As it was I baked mine for about 15 minutes at 350. We will definitely have this again and I'd serve it for company any time! Thanks NANNYMM! Read More
(47)

Most helpful critical review

Rating: 3 stars
07/14/2016
I agree with another reviewer. Tasty but it is a lot like Lemon Chicken Piccata with more work. There is a GREAT recipe for Lemon Chicken Piccata added by LemonLush that we have made several times!! Read More
(8)
202 Ratings
  • 5 star values: 145
  • 4 star values: 38
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/26/2015
We very much enjoyed our dinner and we have some leftovers! That's good for us! I used a package of Costco organic chicken breasts that I cut in half horizontally and did not pound out. I cut the other ingredients in half and they were just right. I used panko crumbs and I used 2 tablespoons of Grand Marnier on top. I do think that 25 minutes at 350 would be too much for what I made so if the chicken were to be pounded out to 1/4 inch I wouldn't want to bake it for that long. As it was I baked mine for about 15 minutes at 350. We will definitely have this again and I'd serve it for company any time! Thanks NANNYMM! Read More
(47)
Rating: 5 stars
04/22/2017
This recipe is excellent! I might add that if it were possible this one rates 10 stars! I never change anything the first time that I make it & I can not see that I will make any changes. It is outstanding as is! One lady complained that it mentioned the wine twice, the #1 was to make the wine sauce & #2 was to tell you when to add the sauce...both times were necessary! The other complaint was that it did not say when to place the lemon slices on the chicken nor when to add the lemon juice. You add the lemon slices after you salt & pepper the chicken in the baking dish & it tells you to add the lemon juice & broth simultaneously after scraping up the bits & pieces. I'm 80 years old & my daddy & "Mama", my grandmother taught me to cook. The first thing they taught me was "if using a recipe, take the time to read ALL of it slowly, then make sure that you have everything on hand, take your time, always follow the recipe the first time." I would like to add that food should always be prepared with love, many people are so into fast food that they think cooking should be as fast as fast food. NOT SO! There are recipes can can be rushed but never do a recipe as excellent as this one without taking the to do it right! My thanks to NannyMM & her mother for this excellent dish! Margo Read More
(36)
Rating: 5 stars
03/31/2017
I usually do not rate and review recipes but I had to let you all know that this was FABULOUS! I followed the recipe exactly as written and we all thought it was awesome. Thanks for posting! Read More
(27)
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Rating: 5 stars
04/17/2015
Oh, boy! This lovely chicken was served to three generations, and everyone said this recipe is a keeper. I was too lazy to pound the chicken, cutting the breasts in halves instead. The orange liqueur added another dimension I didn't expect. I forgot the lemons, but I'm sure they would have boosted the flavor even more. I served this with risotto on the side. I would be proud to serve this to company! Thank you for a terrific recipe! Read More
(25)
Rating: 5 stars
11/24/2017
For 6 servings: Using 1.5 - 2 lbs thin breast pieces, I soak the chicken in milk for a few hours. I combine 1/2 c cheese and 1/2 c breadcrumbs in a bag, and heat less than 1/2 c olive oil until very hot in a saute pan. After draining the milk, I toss the chicken in the crumb mix and I fry the chicken briefly on each side, then add to a greased dish. I top each piece with a thin slice of lemon and prepare the sauce. I leave a small amount of oil in the pan, to which I add 1 c wine, 1 c chicken broth and 1/4 c lemon juice. I bring this to a boil and reduce it by about half. I add the sauce to the dish and bake for 15-20 minutes at 350 degrees. Read More
(19)
Rating: 5 stars
11/06/2016
Followed recipe exactly. Fantastic on instruction, prep and wonderful flavor. I have made it 3 times and get rave bring on the seconds. HINT: make more then you need the left overs later in the week will pay huge dividends! Read More
(17)
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Rating: 5 stars
12/14/2015
This is an absolute winner. The flavor and tenderness were exceptional. The only modification I made was using the whole can of chicken broth and adding extra wine. I alway made sure each piece of chicken received some Grand Marnier. The only other advice I will give is do not over cook (people tend to cook chicken too much). Read More
(11)
Rating: 5 stars
01/03/2016
So simple to make and almost restaurant quality I think there is an error in recipe because mentions use of wine twice but not when to add lemon. Added lemon juice after bringing to a boil . Will be a go to recipe for me. Loved it !! Read More
(10)
Rating: 5 stars
04/15/2015
With the addition of a little balsamic vinegar, catsup, and Brown sugar this becomes slap yo mama good!! Read More
(9)
Rating: 3 stars
07/14/2016
I agree with another reviewer. Tasty but it is a lot like Lemon Chicken Piccata with more work. There is a GREAT recipe for Lemon Chicken Piccata added by LemonLush that we have made several times!! Read More
(8)