Chicken in Lemon and Cream- from Tori Whitmore

 Ingredients:

3 chicken breasts- split, skinned, boned and pounded thin

salt and pepper- to taste

3/4 cups butter- divided

2 Tbsp white wine (cooking)

2 tsp grated lemon zest

2 Tbsp fresh lemon juice

1 cup heavy cream

Grated parmesan cheese- to taste

Method:

Salt and pepper breasts.  Sauté 8-10 minutes in 1/2 cup butter, turning once.  Transfer chicken to oven proof platter (9x13" pan is fine.) Combine wine, lemon zest, and juice in a saucepan & cook 1 min, stirring constantly.  Season with salt and pepper.  Add cream slowly and stir.  Pour sauce over chicken.  Put a pat of butter on each piece of chicken & sprinkle with parmesan cheese.

Brown under broiler then serve warm over rice or potatoes.