Lemon Chicken With Matchstick Vegetables

This in another one of those recipes that I thought sounded like something that I may want to try. Until I get around to it maybe someone else will! From a 1989 school cookbook.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
•  salt and pepper
• 1⁄2 cup butter, melted and skimmed
• 2  teaspoons white wine or 2  teaspoons vermouth
• 1  teaspoon  grated lemon peel
• 2  teaspoons lemon juice
• 1  cup heavy cream
•  parmesan cheese

• Matchstick vegetables

• 2  large carrots
• 2  parsnips
• 1  medium zucchini (or 1/2 zucchini 1/2 yellow squash)
• 1  shallot, minced
• 2  tablespoons butter
•  salt and pepper

Directions

1. Pound chicken breasts until they are about 1/4 inch thick.
2. Salt and pepper them on both sides, then set aside.
3. Prepare vegetables.
4. Peel carrots and parsnips.
5. Cut into matchsticks about 1 1/2 inches long.
6. Wash zucchini and/or squash.
7. Trim ends and cut into matchsticks like carrots.
8. Melt butter in a large skillet.
9. Saute shallot until tender.
10. Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
11. Add zucchini/squash and cook additional 3 minutes.
12. Do not overcook.
13. Season with salt and pepper.
14. Place in casserole and keep warm.
15. Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
16. Remove chicken only from skillet and place in casserole on top of vegetables.
17. Mix wine, lemon peel and juice and add to butter in the skillet.
18. Remove pan from heat.
19. SLOWLY add cream so it does not curdle.
20. Pour sauce over chicken and vegetables.
21. Sprinkle with parmesan cheese.
22. Broil 2 minutes and serve.