Sauteed Chicken in Lemon Cream Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
vermouth
dry |
* |
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
|
|
| ¾ | cup |
whipped cream
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
vermouth
dry |
* |
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
|
|
| 177 | ml |
whipped cream
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
Using mallet, lightly pound chicken between sheets of plastic wrap to ½ inch thickness.
Season chicken with salt and pepper.
Melt butter in large skillet over medium-high heat.
Add chicken to skillet and sauté 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 ¼ cup Parmesan.
Season sauce with salt and pepper.
Pour sauce around chicken. Sprinkle with ¼ cup Parmesan and parsley and serve with egg noodles.
