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Add a photoServings: 12
Ingredients
- 3 chicken breasts, split, boned and skinned
- 1/4 pound butter
- 2 tbsp. sherry or possibly vermouth
- 2 teaspoon grated lemon peel
- 2 tbsp. lemon juice
- 1 c. heavy cream
- 6 thin pats butter
- Grated Parmesan cheese
Directions
- Salt and pepper breasts. Saute/fry 5-8 min in 1/4 lb. butter, turning once. Remove chicken to oven proof platter. Add in wine, lemon peel and juice to saute/fry pan. Cook 1 minute, stirring to blend liquid with pan scraps. Salt and pepper sauce. Add in cream slowly, stirring. Pour mix over chicken. Sprinkle with cheese. Put under broiler to brown. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 572 | |
| Calories from Fat 532 | 93% |
| Total Fat 60.41g | 76% |
| Saturated Fat 37.11g | 148% |
| Trans Fat 0.04g | |
| Cholesterol 178mg | 59% |
| Sodium 406mg | 17% |
| Potassium 106mg | 3% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.32g | 0% |
| Protein 8.04g | 13% |
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