6 med. chicken breasts, boned
1 med. lemon halved
Dash salt and pepper
2 tbsp. vermouth
1 c. heavy cream
2 tbsp. lemon juice
Grated rind of 1 lemon
Parmesan cheese
Flour
Butter

Rub chicken breasts with lemon, salt, pepper and a little flour. Saute in butter 7 minutes on each side. Remove from heat and arrange in baking dish.

Add Vermouth, cream, lemon juice and grated lemon to saute pan. Heat well, scraping the pan from the bottom. Strain sauce and pour over chicken breasts. Sprinkle Parmesan cheese over top and brown lightly under broiler a few minutes. Serves 6. Sauce will look curdled but will be fine after straining. Don't overcook the chicken.