12/06/2017 Chicken in Lemon and Cream

Chicken in Lemon and Cream

Recipe Courtesy of Cindy Schumacher

3 chicken breasts, split, skin, bone, pound
Salt & pepper to taste
¾ cup butter, divided
2 Tbsp. vermouth, sherry, or white wine
2 tsp. grated lemon zest
2 Tbsp. lemon juice
1 cup heavy cream
Grated Parmesan cheese to taste

Sprinkle chicken breasts with salt and pepper. Sauté 5 – 8 minutes in ½ cup butter, turning once. Transfer chicken to oven-proof platter. Combine vermouth, lemon zest and juice in a saucepan and cook 1 minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Pour sauce over chicken. Put a pat of butter on each piece of chicken and sprinkle with Parmesan cheese.
Brown under broiler and serve.