Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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