Chicken In Lemon Sauce
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chicken breasts||4 , split, skinned and boned|
|Dry white wine||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Lemon peel||3 (For Garnish)|
Melt butter in large skillet over medium heat; add chicken.
Cook, turning, about 10 minutes or until chicken is brown and tender.
Remove chicken to ovenproof serving dish.
Discard butter from skillet.
Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute.
Stir in salt and white pepper.
Gradually pour in cream, stirring constantly, until hot; do not boil.
Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
Broil chicken about 6 inches from heat source until lightly browned.
Garnish with grapes and lemon peel.