4 whole chicken breasts, halved, boned, skinned
1/4 c. butter
2 tbsp. white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
1 c. cream
1/3 c. grated Parmesan cheese
1 c. sliced mushrooms
Lemon wedges
Parsley

In large fry pan, place butter and melt over medium heat. Add chicken and saute about 10 minutes or until chicken is brown and fork can be inserted with ease. Remove chicken to oven-proof serving dish. Drain butter from fry pan and add wine, lemon peel and lemon juice. Cook 1 minute; add salt and pepper. Pour in cream, stirring constantly and heat but do not boil. Pour sauce over chicken; sprinkle with Parmesan cheese and mushrooms. Set oven temperature at broil with rack about 6 inches from heat. Broil until chicken is lightly browned. Garnish with lemon wedges and parsley. Makes 8 servings.