3 chicken breasts, split, boned and skinned
1/4 lb. butter
2 tbsp. sherry or vermouth
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 c. heavy cream
6 thin pats butter
Grated Parmesan cheese

Salt and pepper breasts. Saute 5-8 minutes in 1/4 pound butter, turning once. Remove chicken to oven proof platter. Add wine, lemon peel and juice to saute pan. Cook 1 minute, stirring to blend liquid with pan scraps. Salt and pepper sauce. Add cream slowly, stirring. Pour mixture over chicken. Sprinkle with cheese. Put under broiler to brown. Serve at once.