Sauteed Chicken In Lemon Cream Sauce

Recipe Ingredients

4		Skinless boneless chicken breast halves
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Dry vermouth - or white wine
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Lemon peel
3/4 cup	177ml	Whipping cream
1/2 cup	118ml	Chicken broth
1/2 cup	73g / 2.6oz	Grated parmesan cheese
		Fresh parsley - chopped

Recipe Instructions

Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm.

Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan and parsley and serve with egg noodles.

Source:
Anthony Dias Blue and Kathryn K. Blue

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