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.

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