6 chicken breasts (boneless)
1 lemon, halved
Salt and pepper
Flour
Butter
2 tbsp. Vermouth or white wine
1 c. heavy cream
2 tbsp. lemon juice
Grated rind of 1 lemon
Parmesan cheese

Rub chicken breasts with lemon, salt, pepper, and a little flour. Saute in butter 7 minutes on each side. Remove. Place in baking dish. Add Vermouth, cream, lemon juice, and grated lemon to saute. Heat well, scraping the pan from the bottom and pour over chicken breasts. Sprinkle cheese over top. Brown lightly under broiler a few minutes.