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. Recipe By :