4    Skinless Boneless Chicken
Breast Halves
2 tb Unsalted Butter
2 tb Dry Vermouth -- or white
Wine
2 tb Lemon Juice
2 ts Lemon Peel
3/4 c  Whipping Cream
1/2 c  Chicken Broth
1/2 c  Grated Parmesan Cheese
Fresh Parsley -- chopped

Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2
inch thickness. Season chicken with salt and pepper. Melt butter in large
skillet over medium-high heat. Add chicken to skillet and saute just until
cooked through, about 3 minutes per side. Transfer chicken to platter,
cover with foil and keep warm.

Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute,
scraping up browned bits. Add cream, broth and any juices accumulated from
chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in
1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around
chicken. Sprinkle with 1/4 cup Parmesan and parsley and serve with egg
noodles.