Sauteed Chicken in Lemon Cream Sauce

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.