Contributed By: MAB
DCC
Rich and easy to make, this dish is elegant enough for company. Great served with sauteed new potatoes or rice.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Entree
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.
Cook's Notes
Nutrition Information
Calories: 286
;
Total Fat: 17 g
;
Saturated Fat: 9 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 1 g
;
Protein: 29 g
;
Vitamin A: 434 IU
;
Vitamin C: 4 mg
;
Calcium: 100 mg
;
Sodium: 275 mg
;
Iron: 1 mg
;
Fiber: 0 g