6 boneless chicken breasts
1 lemon, halved
Salt and pepper
Flour
butter
2 tbsp. vermouth
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 from heat and arrange in baking dish. Add vermouth, cream, lemon juice and grated lemon to saute pan. Heat thoroughly, scraping the pan to deglaze it. Strain sauce and pour over chicken breasts. Sprinkle Parmesan cheese over top and brown lightly under broiler a few minutes. Makes 6 servings.