4 boneless chicken breast cutlets
1 stick butter
Juice from 1 lemon
Zest from 1 lemon
1 sm. container heavy cream
White wine to taste (1/4 - 1/3 c.) (opt.)
Parmesan cheese (fresh grated if possible)

1. Melt butter in a large skillet.

2. Saute chicken, cooking thoroughly, to slightly brown.

3. Remove chicken, set aside keeping warm.

4. Add heavy cream, lemon zest, lemon juice and wine to skillet.

5. Bring to a boil.

6. Reduce heat slightly. Add chicken. Simmer for a few moments to reheat chicken.

7. Serve over rice pilaf. Sprinkle with Parmesan cheese.