Lemon Chicken

Name: Lemon Chicken
Ingredients: 10 deboned skinless chicken breasts; 2 c. butter or margarine or as needed to sear and fry chicken; 4 to 5 Tbsp. vermouth; 4 to 5 Tbsp. lemon juice; 4 tsp. lemon rind; 1 1/2 to 2 c. sour cream or Imo; 3/4 c. Parmesan cheese

7 ingredients

9 steps

Ingredients

10 deboned skinless chicken breasts
2 c. butter or margarine or as needed to sear and fry chicken
4 to 5 Tbsp. vermouth
4 to 5 Tbsp. lemon juice
4 tsp. lemon rind
1 1/2 to 2 c. sour cream or Imo
3/4 c. Parmesan cheese

Directions

1

Pound chicken breasts to about 1/2-inch thick.
2

Salt and pepper lightly if desired.
3

Saute slowly until brown and done. Place in Pyrex baking dish.
4

Add vermouth to the drippings, after fat is removed, add lemon juice and rind, stirring constantly. Add sour cream.
5

Cook 1 minute more without boiling.
6

Pour over chicken and top with Parmesan cheese.
7

Place under broiler until hot and bubbling.
8

Can be made ahead of time, refrigerated, then warm thoroughly in oven at 350°.
9

Best if made a day ahead of time, then warmed thoroughly.