Chicken Breast in Parmesan

Total Time
Prep 15 mins
Cook 40 mins

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

Ingredients Nutrition


  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.


Most Helpful

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 :-)

Kittencal@recipezazz September 26, 2003

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.

kim-phil June 06, 2003

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!

Dee in WI September 30, 2003

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