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 :
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|Serving Size: 1 Serving (960g)|
|Recipe Makes: 1|
|Calories from Fat: 1513 (71%)|
|Amt Per Serving||% DV|
|Total Fat 168.2g||224 %|
|Saturated Fat 103.8g||519 %|
|Monounsaturated Fat 44.2g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 723.8mg||223 %|
|Sodium 1200.9mg||41 %|
|Potassium 1535.3mg||40 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15g|
|Protein 122.3g||175 %|
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Calories per serving: 2119
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