Meals Matter

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Contributed By: MAB
DCC

Rich and easy to make, this dish is elegant enough for company. Great served with sauteed new potatoes or rice.

Ingredients

6 Skinless boneless chicken breast halves

1/4 cup (1/2 stick) butter

2 tbsp Dry vermouth

2 tbsp Fresh lemon juice

2 tsp Grated lemon peel

1/4 cup Whipping cream

1/2 cup Canned low-salt chicken broth

1/2 cup Freshly grated Parmesan cheese

Chopped fresh parsley

Lemon wedges (optional)

Preparation

Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2" thickness. Season chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through (about 3 min 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 min, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency (about 8 min). Mix in 1/4 cup parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup parmesan and parsley; garnish with lemon, if desired.

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