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CHICKEN WITH LEMON BUTTER

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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

Details

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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