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Breast of Chicken in Parmesan Cream Recipe

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This recipe for Breast of Chicken in Parmesan Cream is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large, whole skinned chicken breasts
1 tbs minced fresh oregano (or 1 tsp dried)
2 tbs butter (unsalted preferred)

SAUCE
3/4 c white, dry vermouth
2 cloves minced garlic
1 c heavy cream
1 tsp freshly grated nutmeg
4 oz freshly grated Parmesan cheese
2 tbs freshly chopped Italian parsley for garnish
1 tbs fresh lemon juice
Salt and pepper to taste
Directions:
Directions:
1. In 10 - 12 inch skillet, heat butter over moderately high heat. When butter begins to foam, add chicken and oregano.
Do not crowd the chicken, or it will not brown.
2. Saute chicken for 3 - 5 minutes until chicken is lightly browned, but not cooked all the way through. Be careful to
regulate heat so that the butter does not burn. Remove the chicken to a warm platter and tent it with foil.
3. Add vermouth to the skillet. Over a high heat, deglaze the pan, stirring well, and scraping up the drippings.
4. Add garlic and boil over moderately high heat until liquid is reduced by half.
5. Add cream, reduce the heat, and simmer until the cream has thickened slightly to a sauce-like consistency. Thicken if
necessary.
6. Add the nutmeg, cheese, parsley and lemon juice. Stir until cheese is melted.
7. Return the chicken to sauce to finish cooking and heat through.
8. Garnish with parsley. Serve with rice or buttered pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Noted as excellent, with a red star! She advises thickening the sauce with Wondra if necessary.

 

 

 

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