| 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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