Tonight's menu

CHICKEN BREASTS IN LEMON CREAM SAUCE

6 chicken breast halves, boned and skinned
salt and pepper
1 cube butter
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1 Cup heavy cream
2 tsp. cornstarch
grated Parmesan cheese

Lightly salt and pepper chicken breasts. Melt butter in skillet and sauté chicken until cooked through, turning to cook on all sides. Place chicken in oven-proof serving dish.

Add sherry, lemon peel and lemon juice to butter in skillet. Stir cornstarch into cream and then slowly add it to skillet mixture, stirring constantly. Pour over chicken. Sprinkle with Parmesan cheese and broil until golden brown.

Doubleplusgood when served over pasta.