Sauteed Chicken in Lemon Cream Sauce

• 4 each chicken breast halves, boneless, skinless
• 2 tablespoons butter, unsalted
• 2 tablespoons vermouth dry
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3/4 cup whipped cream
• 1/2 cup chicken broth
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x parsley leaves fresh, chopped

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

chicken breast halves, butter, vermouth dry, lemon juice, lemon zest, whipped cream, chicken broth, parmesan, parsley

Taken from recipeland.com/recipe/v/sauteed-chicken-lemon-cream-sau-35409 (may not work)