3 chicken breasts, split, skinned and boned
Salt and pepper
1/2 c. butter
2 tbsp. sherry
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 c. cream
Grated Parmesan cheese

Pound chicken to flatten; salt and pepper. Saute 10 minutes in hot butter, turning chicken once to brown on all sides. Remove to oven-proof platter. Add wine, lemon peel and juice to frying pan. Cook 1 minute, stirring constantly. Salt and pepper to taste. Stir in cream slowly. Pour sauce over chicken. Sprinkle with cheese. Place under broiler to brown. Serve immediately.