Pan Fried Chicken with Parmesan Lemon Cream Sauce

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.