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Home -> Main Dishes -> Poultry

Pan Fried Chicken with Parmesan Lemon Cream Sauce Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
6 boneless, skinless chicken breast halves, about 4 to 6 ounces each
3/4 tsp. salt
3/4 tsp. pepper
1/4 cup butter
2 tbsp. dry vermouth
2 tbsp. fresh lemon juice
2 tsp. finely grated lemon peel
3/4 cup heavy or whipping cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, divided


Directions
Place chicken on a cutting board and pound out to about 1/2 inch thick. Season chicken with salt and pepper. Melt butter in a large skillet over medium high heat. Add chicken and cook about 3 minutes per side until just cooked through. Transfer chicken to a plate and tent with foil. Discard the butter. Add the vermouth, lemon juice and lemon peel to the skillet. Boil 1 minute, stirring. Add the cream, broth and any chicken juices from the plate. Boil about 8 minutes until sauce is thickened, stirring frequently. Stir in 1/4 cup Parmesan. Divide the chicken between plates and spoon the sauce over. Sprinkle chicken with the remaining 1/4 cup Parmesan and serve.

Serves 6.



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