Chicken Breasts With Lemon And White Vermouth
|Boneless chicken breasts||8 (Use Ones With Skin Removed)|
|Scallions||4 , finely chopped|
|Grated lemon rind||1|
|Lemon||1 , juiced|
|White vermouth||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, in 2 tablespoon col water|
|Chopped parsley||2 Tablespoon|
Arrange the chicken breasts in a 10 inch glass baking dish.
Dot with butter and add all the remaining ingredients except the salt and pepper.
Cover the chicken with waxed paper.
Cook on "roast" setting for 15 minutes.
After 7 minutes rearrange the chicken, placing the center pieces at the edge of the dish.
Rotate the dish one-quarter of a turn.
Season with salt and pepper immediately after the chicken breasts are cooked.
Remove the chicken from the baking dish.
Arrange on a bed of steaming hot rice and keep it hot while preparing the sauce.
Pour the cream into the baking dish and cook on the highest setting with the juices from the chicken breasts for 1 minute, untilhot.
Stir in the cornstarch dissolved in cold water and heat for 1 minute.
Stir with a wire whisk.
Season with salt and pepper and pour the sauce over the chicken breasts.
Garnish with parsley.