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Serving: Pair this dish with roasted vegetables, mashed potatoes, or a light arugula salad to balance the richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
Variations:
Herb Infusion: Add fresh thyme or rosemary to the sauce for an extra aromatic kick.
Spicy Twist: Stir a pinch of crushed red pepper flakes into the sauce if you like a little heat.
Lighter Option: Substitute half-and-half for the heavy cream for a slightly lighter but still creamy sauce.
FAQ:
Q: Can I use Parmesan instead of Pecorino Romano?
A: Yes! Parmesan will also create a delicious crust, though Pecorino offers a slightly sharper flavor.
Q: How do I prevent the crust from falling off?
A: Press the coating firmly onto the chicken and avoid moving the pieces too much while searing.
Q: Can I make the sauce ahead of time?
A: Absolutely. The sauce can be made a day ahead and gently reheated when ready to serve.
Q: Is there a dairy-free version of this sauce?
A: You can substitute the heavy cream with coconut cream and use a dairy-free cheese alternative for the coating.
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