Chicken Breasts In Light Lemon Sauce - cooking recipe

Ingredients

6 boneless chicken breasts
1/4 teaspoon salt
1/2 teaspoon pepper (I actually use lemon pepper)
2 tablespoons margarine
2/3 cup chicken broth
2 tablespoons sherry wine (I have used wine in a pinch)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup evaporated skim milk
2 teaspoons cornstarch
1/8 - 1/4 cup parmesan cheese (depends on your preference)

Preparation

Season chicken breasts with salt and pepper.
Melt margarine in a large skillet, add chicken stock, and bring to a boil.
Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
Add the sherry, lemon juice and lemon peel to the stock in the skillet.
Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
Remove sauce from heat and pour over the chicken.
Sprinkle the parmesan cheese over.
Place under the broiler until golden brown (should only take a couple of minutes).