Sauteed Chicken in Lemon Cream Sauce

Submitted by SolightlyUK

"My sister made this for us when she visited... and YUM! "Rich and easy to make, this dish is elegant enough for company.""

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 6 boneless skinless chicken breasts
• 1⁄4 cup butter
• 2 tablespoons dry vermouth
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 3⁄4 cup whipping cream
• 1⁄2 cup chicken broth, low-salt
• 1⁄2 cup parmesan cheese, freshly grated
• chopped fresh parsley
• lemon wedge (optional)

directions

1. Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
2. Melt butter in heavy 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.
3. Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
4. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
5. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
6. Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

Reviews

[traveler]

This was very good. I made the basic recipe as described except I didn’t include mushrooms because I don’t care for them. Instead, I used artichokes. I also sauteed some g uteedsome garlic along with the chicken.Nxt tme I will doble h sauce - even quadruple it if serving with pasta.