Sauteed Chicken In Lemon Cream Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Skinless Boneless Chicken,
Breast Halves,
2 tbsp: Unsalted Butter,
2 tbsp: Dry Vermouth, or white
Wine,
2 tbsp: Lemon Juice,
2 tsp: Lemon Peel,
3/4 cup: Whipping Cream,
1/2 cup: Chicken Broth,
1/2 cup: Grated Parmesan Cheese,
Fresh Parsley, chopped
Directions:
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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp