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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
6 boneless skinless chicken breast halves |
1/2 cup butter |
1/4 cup dry vermouth or 1/4 cup dry sherry |
3 tablespoons lemon juice |
2 tablespoons grated lemons, rind of |
1 1/2 cups chicken broth |
1 1/2 tablespoons flour |
salt and pepper |
grated parmesan cheese |
sauted mushroom |
Directions:
1. Sprinkle chicken breasts with salt and pepper.
2. Melt butter in skillet and brown chicken on all sides.
3. Saute 10 minutes or more until cooked through.
4. Remove chicken to ovenproof plater.
5. Add vermouth,lemon juice and peel to skillet.
6. Stir and scrape pan drippings.
7. Add broth.
8. Blend flour and a little water,stir into broth.
9. Stir constantly until slightly thickened.
10. Pour over chicken,season and sprinkle generously with cheese.
11. Place pat of butter on top of each piece of chicken and brown under broiler.
12. Add mushrooms.
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