/ Main Dishes
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.