Lemon Chicken - cooking recipe

Ingredients

10 deboned skinless chicken breasts
2 c. butter or margarine or as needed to sear and fry chicken
4 to 5 Tbsp. vermouth
4 to 5 Tbsp. lemon juice
4 tsp. lemon rind
1 1/2 to 2 c. sour cream or Imo
3/4 c. Parmesan cheese

Preparation

Pound chicken breasts to about 1/2-inch thick.
Salt and pepper lightly if desired.
Saute slowly until brown and done. Place in Pyrex baking dish.
Add vermouth to the drippings, after fat is removed, add lemon juice and rind, stirring constantly. Add sour cream.
Cook 1 minute more without boiling.
Pour over chicken and top with Parmesan cheese.
Place under broiler until hot and bubbling.
Can be made ahead of time, refrigerated, then warm thoroughly in oven at 350\u00b0.
Best if made a day ahead of time, then warmed thoroughly.