"Lemon Chicken with Cream Sauce"
Tammy McArthur
Ingredients
1/2 stick Butter
2 T. Dry Sherrry/Cooking Sherry
2 T. lemon zest
2T. lemon juice
1 cup half and half
2-3 tsp. cornstarch
Parmesan Cheese
I usually bake about 1 pound of chicken at 350*.
While it is baking I make the sauce in a saucepan.
Melt butter.
(After melted, turn heat off for a minute or so to avoid splattering)
Add Sherry
Cook for a few minutes and stir
Add lemon juice and zest
Shake together half and half and cornstarch and combine well before adding to pan.
Add mixture and stir constantly until the consistency of a thick sauce.
Pour over baked chicken, sprinkle Parmesan cheese generously over the top.
Broil until Parmesan is golden brown or until you can't stand waiting any longer. ;-)