Sauteed Chicken In Lemon Cream Sauce
chicken breasts, boneless and skinless
lemon peel, thinly sliced
parmesan cheese, grated
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.