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Chicken With Creamy Lemon Sauce

chicken - breast

2 whole boneless chicken breasts; skinned and halved
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon water
1/8 teaspoon instant chicken bouillon
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/3 cup whipping cream
salt and pepper
2 tablespoons grated Parmesan cheese

Pound chicken breasts until about 1/2-inch thick. In large heavy frypan, heat butter and oil over medium-high heat. Add chicken and sauté for about 8 minutes or until no longer pink inside. Transfer chicken to 8-inch baking pan. Drain fat from frypan. Add water, bouillon, lemon zest and juice; place over medium heat. Slowly add cream, stirring constantly, until hot (do not let boil). Add salt and pepper to taste. Pour lemon sauce over chicken and sprinkle with Parmesan cheese. Broil until lightly browned. Complete the meal with a salad and set out a plate of fresh lychees or other exotic fruit for dessert.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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