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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pasta, Poultry, Sauces and 1 Servings

INGREDIENTS

4 Skinless Boneless Chicken
Breast Halves
2 T Unsalted Butter
2 T Dry Vermouth, or white
Wine
2 T Lemon Juice
2 t Lemon Peel
3/4 c Whipping Cream
1/2 c Chicken Broth
1/2 c Grated Parmesan Cheese
Fresh Parsley, chopped

INSTRUCTIONS

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     :  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1765
Calories From Fat: 1073
Total Fat: 121.2g
Cholesterol: 642mg
Sodium: 4024.8mg
Potassium: 1956.1mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: 4.5g
Protein: 149.4g


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