Sauteed Chicken In Lemon Cream Sauce
chicken breasts, boneless and skinless
lemon peel, thinly sliced
parmesan cheese, grated
1Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness.
2Season chicken with salt and pepper.
3Melt butter in large skillet over medium-high heat.
4Add chicken to skillet and saute just until cooked through, about 3 minutes per side.
5Transfer chicken to platter, cover with foil and keep warm.
6Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits.
7Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
8Mix in 1/4 cup parmesan.
9Season sauce with salt and pepper.
10Pour sauce around chicken.
11Sprinkle with 1/4 cup parmesan and parsley and serve with egg noodles.