Recipe - Sauteed Chicken In Lemon Cream Sauce

4 Skinless Boneless Chicken
Breast Halves
2 tablespoon Unsalted Butter
2 tablespoon Dry Vermouth or white
Wine
2 tablespoon Lemon Juice
2 teaspoon Lemon Peel
Three fourths cup Whipping Cream
One half cup Chicken Broth
One half cup Grated Parmesan Cheese
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 mediumhigh 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
One fourth cup Parmesan. Season sauce with salt and pepper. Pour sauce around
chicken. Sprinkle with One fourth cup Parmesan and parsley and serve with egg
noodles.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini