Lemon Chicken With Matchstick Vegetables

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• salt and pepper
• 1/2 cup butter, melted and skimmed
• 2 teaspoons wine or 2 teaspoons vermouth
• 1 teaspoon grated lemon peel
• 2 teaspoons lemon juice
• 1 cup heavy cream
• parmesan cheese
• 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

Recipe

• 1 pound chicken breasts until they are about 1/4 inch thick.
• 2 salt and pepper them on both sides, then set aside.
• 3 prepare vegetables.
• 4 peel carrots and parsnips.
• 5 cut into matchsticks about 1 1/2 inches long.
• 6 wash zucchini and/or squash.
• 7 trim ends and cut into matchsticks like carrots.
• 8 melt butter in a large skillet.
• 9 saute shallot until tender.
• 10 add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
• 11 add zucchini/squash and cook additional 3 minutes.
• 12 do not overcook.
• 13 season with salt and pepper.
• 14 place in casserole and keep warm.
• 15 saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
• 16 remove chicken only from skillet and place in casserole on top of vegetables.
• 17 mix wine, lemon peel and juice and add to butter in the skillet.
• 18 remove pan from heat.
• 19 slowly add cream so it does not curdle.
• 20 pour sauce over chicken and vegetables.
• 21 sprinkle with parmesan cheese.
• 22 broil 2 minutes and serve.