Basic information

Name: Sauteed chicken in lemon cream sauce

Yield: 1

Categories pasta, poultry, sauces and



 Skinless Boneless Chicken
 3/4 c
 Whipping Cream
 2 tsp
 Lemon Peel
 2 Tbs
 Unsalted Butter
 2 Tbs
 Dry Vermouth -- or white
 2 Tbs
 Lemon Juice
 1/2 c
 Chicken Broth
 1/2 c
 Grated Parmesan Cheese
 Breast Halves
 Fresh Parsley -- chopped


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.

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