• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sauteed Chicken in Lemon Cream Sauce

  • Recipe Submitted by on

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


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

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