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Ingredients
- 1/4 CUP BUTTER
- 4 WHOLE CHICKEN BREAST BONELESS SKINLESS
- 2 T DRY WHITE WINE
- 1/2 t GRATED LEMON PEEL
- 2 T LEMON JUICE
- 1/4 t SALT
- 1/8 t WHITE PEPPER
- 1 CUP HEAVY CREAM
- 1/3 CUP PARMESAN CHEESE
- 1 CUP SLICED MUSHROOMS
Preparation
Step 1
MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT; ADD CHICKEN. COOK, TURNING ABOUT 10 MINUTE OR UNTIL CHICKEN IS BROWN AND TENDER. REMOVE CHICKEN TO OVEN PROOF SERVING DISH. DISCARD BUTTER FROM SKILLET; ADD WINE, LEMON PEEL AND LEMON JUICE TO SKILLET; COOK AND STIR OVER MEDIUM HEAT 1 MINUTE. STIR IN SALT AND WHITE PEPPER. GRADUALLY POUR IN CREAM, STIRRING CONSTANTLY, UNTIL HOT. DO NOT BOIL. POUR CREAM SAUCE OVER CHICKEN; SPRINKLE WITH CHEESE AND MUSHROOMS. BROIL CHICKEN ABOUT 6 INCHES FROM HEAT SOURCE UNTIL LIGHLY BROWNED.
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