Chicken Breasts in Lemon Cream Sauce

By didoc

From Priscilla DeCock of Berwyn, PA

Ingredients

• 3 boneless, skinless chicken breasts split and pounded out
• 1/4 pound of butter
• 2 tablespoons sherry or vermouth
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• salt and pepper to taste
• 1 cup heavy cream
• 6 thin pats of butter
• grated parmesan cheese

Preparation

Step 1

Sauté chicken for 5 to 8 minutes in the butter; remove to oven proof serving platter. Pour sherry and lemon juice in the skillet, add lemon peel; cook for 1 minutes, stirring constantly. Season with salt and pepper, add cream slowly; stir well. Pour sauce over the chicken; place pat of butter on each piece. Sprinkle with cheese; broil until brown. Serve at once.