1 (4 lb.) chicken
5 tbsp. butter
1/4 c. sherry
1/4 c. white wine
2 tsp. lemon juice
Salt and pepper
1 c. heavy cream
1/4 c. Parmesan cheese
Grated rind of 1 lemon
4 thin lemon slices

Brown chicken in butter. Cover and saute until tender. Remove chicken; stir in wine to raise the glaze. Add rind, lemon juice and salt and pepper.

Slowly add cream over brisk fire. Return chicken and simmer until blended. Put chicken in casserole and pour sauce over. Add lemon slices and cheese. Dot with butter and put under broiler for a few minutes. May instead cover with foil and hold in oven until ready to serve. Yield 4.