Lemon Chicken With Matchstick Vegetables - cooking recipe

Ingredients

6 boneless skinless chicken breasts
salt and pepper
1/2 cup butter, melted and skimmed
2 teaspoons white wine or 2 teaspoons vermouth
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 cup heavy cream
parmesan cheese
Matchstick vegetables
2 large carrots
2 parsnips
1 medium zucchini (or 1/2 zucchini 1/2 yellow squash)
1 shallot, minced
2 tablespoons butter
salt and pepper

Preparation

Pound chicken breasts until they are about 1/4 inch thick.
Salt and pepper them on both sides, then set aside.
Prepare vegetables.
Peel carrots and parsnips.
Cut into matchsticks about 1 1/2 inches long.
Wash zucchini and/or squash.
Trim ends and cut into matchsticks like carrots.
Melt butter in a large skillet.
Saute shallot until tender.
Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
Add zucchini/squash and cook additional 3 minutes.
Do not overcook.
Season with salt and pepper.
Place in casserole and keep warm.
Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
Remove chicken only from skillet and place in casserole on top of vegetables.
Mix wine, lemon peel and juice and add to butter in the skillet.
Remove pan from heat.
SLOWLY add cream so it does not curdle.
Pour sauce over chicken and vegetables.
Sprinkle with parmesan cheese.
Broil 2 minutes and serve.