Name: Sauteed chicken in lemon cream sauce
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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