Sauteed Chicken in Lemon Cream Sauce
- 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
- Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
- 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.
- Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
- Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
- Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
- Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.
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RECIPE SUBMITTED BY
SolightlyUK
United Kingdom
I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.