Chicken Breasts in Light Lemon Sauce

I found a version of this recipe in the paper and tinkered with it to try to lighten it up. This is what I came up with. Some times I saute sliced mushrooms and add them to the sauce. This is good served with rice.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 6  boneless chicken breasts
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper (I actually use lemon pepper)
• 2  tablespoons margarine
• 2⁄3 cup chicken broth
• 2  tablespoons sherry wine (I have used wine in a pinch)
• 1  tablespoon lemon zest
• 2  tablespoons fresh lemon juice
• 1  cup  evaporated skim milk
• 2  teaspoons cornstarch
• 1⁄8-1⁄4 cup parmesan cheese (depends on your preference)

Directions

1. Season chicken breasts with salt and pepper.
2. Melt margarine in a large skillet, add chicken stock, and bring to a boil.
3. Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
4. Add the sherry, lemon juice and lemon peel to the stock in the skillet.
5. Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
6. Remove sauce from heat and pour over the chicken.
7. Sprinkle the parmesan cheese over.
8. Place under the broiler until golden brown (should only take a couple of minutes).