Side Pannel
Sauteed Chicken in Lemon Cream Sauce
Sauteed Chicken in Lemon Cream Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Poultry
Ingredients List
- 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
Directions
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.
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.
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