adapted from The Junior League of Kansas City Missouri Cookbook
Serves 6
3 chicken breasts, split, skinned, boned and pounded
salt and pepper to taste
¾ cup butter
2 tablespoons vermouth, sherry or white wine (and a glass for yourself)
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup heavy cream
grated parmesan cheese to taste
Salt and pepper breasts. Sauté 5-8 minutes in ½ cup butter, turning once. Transfer chicken to oven-proof platter. Combine vermouth, lemon zest and juice in a saucepan and cook 1 minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Pour sauce over chicken. Put a pat of butter on each piece [optional – I don’t] and sprinkle with Parmesan cheese. Brown under broiler and serve.
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