Sauteed Chicken in Lemon Sauce

SERVES: 6

PREP: 12 Min

COOK TIME: 22 Min

Mama's good homestyle cookin' just got even better... this Sauteed Chicken in Lemon Sauce will become a ravin' family favorite.

What You'll Need

6 skinned and boned chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup butter
2 tablespoons dry vermouth or 2 tablespoons chicken broth
2 teaspoons grated lemon rind
2 tablespoons lemon juice
3/4 cup whipping cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley or 1-1/2 tablespoons dried parsley

What to Do

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Melt butter in a large skillet over medium-high heat. Add chicken; cook 3 to 5 minutes on each side or until golden. Remove chicken from skillet. Set aside, and keep warm. Wipe skillet with paper towels.
Add vermouth, lemon rind, and lemon juice to skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Stir in whipping cream and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 5 to 6 minutes, stirring occasionally.
Stir in 1/4 cup Parmesan cheese, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; simmer 1 minute, stirring constantly. Pour sauce over chicken; sprinkle with remaining 1/4 cup Parmesan cheese and the parsley.

Notes

You can grate the rind of lemons, oranges, or limes ahead and freeze. Just wrap the grated rind tightly in plastic wrap, and freeze. It's ready when you are. No need to thaw!

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cookster32643

Aug 19, 2014

Can I use milk or another substitute instead of the whipping cream?

Test Kitchen Team

Aug 20, 2014

Hello cookster32643, Yes, you may substitute milk or half and half instead of the whipping cream, however we recommend only using 1/2 a cup in that case (instead of the 3/4c whipping cream the recipe originally calls for). Hope this helps!