Sauteed Chicken In Lemon Cream Sauce

Recipe By: Bon Appetit
Serving Size: 6

• 6 Chicken breasts, skinless, boneless
• 1/4 Cup butter
• 2 Tablespoons lemon juice,fresh
• 2 Teaspoons lemon peel, grated
• 3/4 Cup whipping cream
• 1/2 Cup chicken broth, low-salt
• 1/2 Cup Parmesan cheese

Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in heavy 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.Pour butter from skillet. Add 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; granish with lemon, if desired.