Chicken Breast in Parmesan

READY IN: 55mins
Recipe by SharleneW

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

Top Review by 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 :-)

Ingredients Nutrition

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.

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