2 whole chicken breasts, halved and boned
Salt and pepper (as desired)
1/2 lb. butter
2 tbsp. lemon juice
2 tbsp. grated lemon rind
2 tbsp. dry Vermouth
1 c. heavy cream
2 tbsp. grated Parmesan cheese

Pound chicken breasts until thin. Sprinkle with salt and pepper. Melt 6 tablespoons of butter in a heavy skillet. Saute chicken over medium heat for 2 minutes. Turn chicken over and saute 3 minutes more. Reduce heat add lemon juice, rind, Vermouth and cream to remaining butter in small skillet. Stir and cook (medium heat) until smooth. Pour over chicken. Place chicken in a Pyrex dish and pour all the sauce from the skillet. Sprinkle Parmesan cheese on top. Place dish under broiler until brown. Serves 2 to 4.