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Chicken Romano




Source of Recipe


Cynthia Bowan on Family Fare


List of Ingredients




3 lg. whole chicken breasts, deboned, skinned, split
1 tsp. lemon juice
1/2 tsp. dried Italian herbs
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter or margarine
1 sm. onion, chopped
1 sm. clove garlic, minced
1 tomato, peeled, chopped
1 c. chicken broth
1/3 c. cubed Romano cheese (about 3 oz.)
8 oz. pkg. medium-wide egg noodles, cooked and drained



Recipe



Cut chicken into 2x1/4" strips; sprinkle with lemon juice, herbs, salt and
pepper. Melt butter in lg. skillet over medium heat; add chicken, onion and
garlic. Cook, stirring often, until chicken is golden, 5-7 minutes.

Add tomato and broth. Reduce heat; cover and cook 10 minutes longer. Add
cheese; cover and cook until cheese melts, about 3 more minutes. Serve hot
over noodles.

Serves 4.