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Sauteed Chicken in Lemon Cream Sauce




Source of Recipe


MaryAnne


Recipe Introduction


Rich and easy to make, this dish is elegant enough for company. Great served with sauteed new potatoes or rice.



List of Ingredients




6 Skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
2 tbsp Dry vermouth
2 tbsp Fresh lemon juice
2 tsp Grated lemon peel
1/4 cup Whipping cream
1/2 cup Canned low-salt chicken broth
1/2 cup Freshly grated Parmesan cheese
Chopped fresh parsley
Lemon wedges (optional)


Recipe



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



Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 min, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency (about 8 min). Mix in 1/4 cup parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup parmesan and parsley; garnish with lemon, if desired.

SERVES 6