Sauteed Chicken in Lemon Cream Sauce

1 review, 5 star(s). 100% would make again

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Try this Sauteed Chicken in Lemon Cream Sauce recipe, or contribute your own.


2 ts Lemon Peel
1/2 c Chicken broth
2 tb Dry Vermouth; or white Wine
3/4 c Whipping cream
1/2 c Grated Parmesan cheese
2 tb Unsalted butter
Fresh Parsley; chopped
4 Skinless Boneless Chicken Breast Halves
2 tb Lemon juice

Original recipe makes 1



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 :

Verified by stevemur
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Calories Per Serving: 2119 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I doubled all ingredients and it was wonderful. The instructions were to boil sauce until thickened and I perhaps simmered too long because it thickens more when you add the grated parmesan cheese so mine ended up being pretty thick. An easy adjustment next time and I will make it again! My family loved it! The lemon is definately tasted but it is not overpowering as some other lemon recipes are.
mamacraig 6y ago

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