CHICKEN BREASTS IN LIGHT LEMON SAUCE
I found a version of this recipe in the paper and tinkered with it to try to lighten it up. This is what I came up with. Some times I saute sliced mushrooms and add them to the sauce. This is good served with rice.
Provided by Sweet PQ
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper.
- Melt margarine in a large skillet, add chicken stock, and bring to a boil.
- Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
- Add the sherry, lemon juice and lemon peel to the stock in the skillet.
- Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
- Remove sauce from heat and pour over the chicken.
- Sprinkle the parmesan cheese over.
- Place under the broiler until golden brown (should only take a couple of minutes).
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