Lemon Cream Chicken - cooking recipe

Ingredients

chicken breasts (1 to 4 lb. boneless)
4 Tbsp. butter
1/4 c. cooking sherry
2 tsp. lemon juice
salt and pepper
1 c. heavy cream
1/2 c. grated Parmesan cheese

Preparation

Cut chicken in serving size pieces.
Cook until brown all over in 4 tablespoons butter.
Cover pan; saute 30 to 40 minutes. Remove chicken; stir in sherry and bring to boil.
Add 2 teaspoons lemon juice, salt and pepper.
Slowly add 1 cup heavy cream; thicken with 1 tablespoon flour, dissolved in 1/2 cup water.
Put chicken in mixture and simmer 5 to 10 minutes.