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Chicken in Lemon Cream Sauce

Recipe Link: http://recipesource.com

List of Ingredients




4 skinless boneless chicken breast halves
2 tablespoons unsalted butter
2 tablespoons dry vermouth or white wine
2 tablespoons lemon juice
2 teaspoons grated lemon peel
3/4 cup whipping cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh Parsley, chopped


Recipe



1. Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt and pepper.

2. Melt butter in a 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.

3. 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.

4. 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.