Lemon Chicken

recipe from Sue Salmon

6 - 8 half chicken breast, skinless, boneless (pound out to flatten a bit)

1 cup butter

¼ cup fresh lemon juice

4 tsp. grated lemon rind

¼ cup chicken broth

2 cup cream

parmesan cheese to top

In a frying pan, sauté chicken in melted butter over medium heat until cooked through, about 6 minutes per side. Remove chicken and place in a 9x13 casserole dish. To the frying pan add lemon juice, rind and chicken broth; stir and heat through. Add cream and blend – it may curdle, but its suppose to. When the mixture is hot, pour over chicken, sprinkle with parmesan cheese to your liking and place in a 350 degree oven for 45 minutes. It will hold for a few hours in a warm oven if necessary. Very good over rice. Great reheated the next day……if you can manage to save any!