3 chicken breasts split, skinned and boned
Salt and pepper
1/2 c. butter
2 tbsp. sherry or vermouth
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 c. cream
6 thin pats of butter
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 sauce to taste. Stir in cream slowly. Pour sauce over chicken. Place pat of butter on each piece of chicken; sprinkle with cheese. Place under broiler to brown. Serve immediately. Serves 4 to 6.