Ingredients Jump to Instructions ↓

  1. 4 Skinless boneless chicken breast halves

  2. 2 tablespoons 30ml Unsalted butter

  3. 2 tablespoons 30ml Dry vermouth - or white wine

  4. 2 tablespoons 30ml Lemon juice

  5. 2 teaspoons 10ml Lemon peel

  6. 3/4 cup 177ml Whipping cream

  7. 1/2 cup 118ml Chicken broth

  8. 1/2 cup 73g / 2.6oz Grated parmesan cheese Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm. Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan and parsley and serve with egg noodles.


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