Sauteed Chicken in Lemon Cream Sauce

1. 1

   Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness.

2. 2

   Season chicken with salt and pepper.

3. 3

   Melt butter in large skillet over medium-high heat.

4. 4

   Add chicken to skillet and saute just until cooked through, about 3 minutes per side.

5. 5

   Transfer chicken to platter, cover with foil and keep warm.

6. 6

   Add vermouth, lemon juice, and lemon peel to skillet, boil 1 minute, scraping up browned bits.

7. 7

   Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.

8. 8

   Mix in 1/4 cup Parmesan.

9. 9

   Season sauce with salt and pepper.

10. 10

    Pour sauce around chicken.

11. 11

    Sprinkle with 1/4 cup Parmesan and parsley and serve with egg noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.