Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Skinless Boneless Chicken
Breast Halves
2 tb Unsalted Butter
2 tb Dry Vermouth -- or white
Wine
2 tb Lemon Juice
2 ts Lemon Peel
3/4 c Whipping Cream
1/2 c Chicken Broth
1/2 c 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 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.
