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