This delectable dish is based on the recipe below, with changes made for our dietary requirements (I also used goat butter), and to make enough for six people! The cheese provides just enough salt, the butter makes the sauce creamy, the chicken is super tender, and the lemon gives everything a fantastic burst of flavor. YUM!!
2 lbs (6) boneless skinless chicken thighs
3 jumbo eggs
1 cup finely-grated Romano cheese
1/3-1/2 c. Cassava flour
3 T olive oil
2/3 c white wine
1/2 stick butter
2 small lemons, juiced
1 large lemon, sliced
A few T. Parsley or cilantro
1 lb white rice noodles, cooked, for serving
Sautéed kale, for serving
Preheat the oven to 350f (or 400f if you have a wimpy RV oven).
Combine the eggs and Romano cheese in a small bowl. Dredge the chicken in flour and then in the egg and cheese mixture (make sure to use it all up!), and transfer to the sizzling olive oil in a preheated large cast-iron skillet.
Meanwhile, combine all the other ingredients (not the noodles and kale!) in a small saucepan and bring to a boil. Pour this mixture over the chicken, arrange the parsley and lemon pieces artistically on top, cover, and bake till done - approximately 1/2 hour-45 minutes (cut one of the chicken pieces in half if you’re not sure).
Serve each chicken piece on a bed of rice noodles and sautéed kale, pouring the creamy sauce on top.