Sauteed chicken in lemon cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless boneless chicken br | |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Dry vermouth; or white wine |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Lemon peel |
| ¾ | cup | Whipping cream |
| ½ | cup | Chicken broth |
| ½ | cup | Grated parmesan cheese |
| Fresh parsley; chopped | ||
Directions
Using mallet, lightly pound chicken between sheets of plastic wrap to ½ 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 ¼ cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with ¼ cup Parmesan and parsley and serve with egg noodles.