Haydn in the Kitchen, p. 52
4 chicken breasts
½ C margarine
2 to 3 T vermouth
2 to 3 T lemon juice
2 tsp lemon peel, grated
1 C sour cream
½ C grated Parmesan cheese
Split, bone and skin chicken breasts, and pound to about one-half original thickness. Salt and pepper the flattened chicken breasts; saute quickly in margarine until nicely browned.
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| Niiiiicely. |
Remove breasts to shallow oven-proof baking dish. Add vermouth, lemon juice and peel to tidbits and fat remaining in the frying pan. Cook for 1 minute, stirring constantly. Add sour cream and cook 1 minute without boiling. Pour sauce over chicken. Put pat of butter over each chicken breast and sprinkle Parmesan cheese over the top.
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| BUTTAH |
Broil under moderate heat until hot and bubbling.
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| The sheer beauty of cheese. |
May be made in advance and
refrigerated, then heated in oven and broiled just before serving.
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| A thing of beauty is a joy for as long as it takes you to eat it. |
My Rating: 5/5 "Best chicken ever. Hands down. Do you like lemon? Butter? Cheese? This is going to knock your socks off. You could also probably make it with non-dairy substitutes and have it come out ok with the lemon uniting everything. But seriously, this is just out of this world."
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