6 boneless chicken breasts, cut in half (2.3 kg)
1/4 cup of butter
2 tablespoons of dry vermouth
1 1/2 tablespoons of lemon juice
2 tablespoons of grated lime zest
3/4 cup of heavy cream
1/2 cup of chicken broth
1/2 cup of grated Parmesan cheese
Chopped parsley to taste
Lemon slices (optional)
Salt and black pepper to taste
6 boneless chicken breasts, cut in half (2.3 kg)
1/4 cup of butter
2 tablespoons of dry vermouth
1 1/2 tablespoons of lemon juice
2 tablespoons of grated lime zest
3/4 cup of heavy cream
1/2 cup of chicken broth
1/2 cup of grated Parmesan cheese
Chopped parsley to taste
Lemon slices (optional)
Salt and black pepper to taste
Wrap each chicken breast between two pieces of plastic wrap
Pound the chicken breasts with a meat mallet until they're thin
Season the fillets with salt and black pepper
Set aside
Melt the butter in a large skillet over medium heat
Add the chicken and cook for 3 minutes or until cooked through
Transfer the fillets to a plate and let them come to room temperature
Remove the butter from the skillet and reserve, then add the vermouth, lemon juice, and lime zest
Let it simmer for 1 minute, scraping the bottom of the skillet
Add the heavy cream, chicken broth, and reserved butter
Simmer for 8 minutes or until the sauce reduces slightly
Add the grated Parmesan cheese and season to taste
Place the sauce over the chicken fillets, sprinkle with remaining cheese and parsley
Garnish with lemon slices
Serve immediately
Serves 10 people
320 calories per serving.
