Title: Sauteed chicken in lemon cream sauce
 Categories: Pasta, Poultry, Sauces and
      Yield: 1 Servings
 
      4    Skinless Boneless Chicken
           Breast Halves
      2 tb Unsalted Butter
      2 tb Dry Vermouth -- or white
           Wine
      2 tb Lemon Juice
      2 ts Lemon Peel
    3/4 c  Whipping Cream
    1/2 c  Chicken Broth
    1/2 c  Grated Parmesan Cheese
           Fresh Parsley -- chopped
 
  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.