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Home -> Main Dishes -> Poultry
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Pan Fried Chicken with Parmesan Lemon Cream Sauce
| Recipe Rating: N/A Printer Friendly | 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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