Chicken Breast in Parmesan

Submitted by Sharlene~W

"Saucy recipe I found in a Jr. League cookbook (California Heritage Continues). Serve with rice or buttered pasta."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons unsalted butter
• 4 boneless skinless chicken breast halves, cut up
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
• 3⁄4 cup dry vermouth
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 teaspoon nutmeg, freshly grated
• 4 1⁄2 ounces freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• salt and pepper

directions

1. In skillet, heat butter over medium heat.
2. When butter foams, add chicken and oregano.
3. (Do not overcrowd).
4. Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
5. Remove chicken to a warm platter and tent with foil to keep warm.
6. Add the vermouth to the skillet.
7. Over high heat, deglaze the pan, stirring well, scraping up the drippings.
8. Add the garlic and boil over moderately high heat until the liquid is reduced by half.
9. Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
10. Add the nutmeg, cheese, parsley and lemon juice.
11. Stir until the cheese is melted.
12. Return chicken to sauce to finish cooking and heat through.
13. Season with salt and pepper.
14. Sprinkle with parsley.

Reviews

[Kittencalrecipezazz]

Delicious chicken recipe...I made this last night for dinner, my husband just went wild over the taste......I didn't have vermouth on hand, so I used dry white wine instead... it still was great!....The lemon gave it such a nice flavour. Thanx for a wonderful recipe Sharlene W :-)

 

[PeeGee]

Excellent! The result reminded us of a French chicken dish where the recipe and notes took more than a page of a hard cover book. This recipe is easy to make, follow the steps for a winning meal. We served it with rice and bread.

 

[Dee in WI]

WOW!!! Thank you for making me a star in my kitchen last nite!! Very good, easy recipe that tastes like you've spent hours making it. I took the tip on using dry white wine (no vermouth on hand, either) and it worked wonderfully. I served it over cheese tortellini, and it was an excellent meal. I'll definately be making this one again and again! Thank you!

 

[Ringea]

This is really good recipe! My sister in law sent it to me but said her and her husband were not too impressed and thought maybe it was the nutmeg. I prepared it pretty much the same with a few changes. I did not have dry vermouth on hand so I used Cooking Sherry istead. I love just about any dish with cooking sherry! I doubled the garlic because we love garlic, and I used 1/2 tsp of nutmeg because of my sister in laws review. I also doubled the lemon juice. I served it over cheese tortelleni like one other user reviewed.. and it was great! My hubby said it was better than Olive Garden! Great Recipe! I will make it again!

 

[daynasu]

I was looking for something different to make, and this was perfect. Everybody loved it. Instead of the heavy cream, I made a thin white sauce out of a little bit of butter, milk and flour and then mixed it with the pan scrapings. This allowed me to cut back on the cheese a little as well. I also used white wine and it worked out just fine. The nutmeg and the lemon juice really gave this a complex flavor. The whole family enjoyed it with egg noodles. Thanks so much for a wonderful recipe!