Chicken in Lemon and Cream

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.