CHICKEN BREAST IN PARMESAN
Saucy recipe I found in a Jr. League cookbook (California Heritage Continues). Serve with rice or buttered pasta.
Provided by SharleneW
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, heat butter over medium heat.
- When butter foams, add chicken and oregano.
- (Do not overcrowd).
- Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
- Remove chicken to a warm platter and tent with foil to keep warm.
- Add the vermouth to the skillet.
- Over high heat, deglaze the pan, stirring well, scraping up the drippings.
- Add the garlic and boil over moderately high heat until the liquid is reduced by half.
- Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
- Add the nutmeg, cheese, parsley and lemon juice.
- Stir until the cheese is melted.
- Return chicken to sauce to finish cooking and heat through.
- Season with salt and pepper.
- Sprinkle with parsley.
Nutrition Facts : Calories 531.1, Fat 38.6, SaturatedFat 23.4, Cholesterol 193.3, Sodium 589.2, Carbohydrate 4.3, Fiber 0.3, Sugar 0.7, Protein 41
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