• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 448 g each 3/4 tsp. salt

  2. 3/4 tsp. pepper

  3. 1/4 cup butter

  4. 2 tbsp. dry vermouth

  5. 2 tbsp. fresh lemon juice

  6. 2 tsp. finely grated lemon peel

  7. 3/4 cup heavy or whipping cream

  8. 1/2 cup chicken broth

  9. 1/2 cup grated Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback