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2 whole boned and skinned chicken breast halves
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon water
1/8 teaspoon chicken bouillon granules
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/3 cup whipping cream
salt and pepper
2 tablespoons grated parmesan cheese
How To Prepare:
Pound chicken breasts until about 1/2-inch thick. In large heavy frypan, heat butter and oil over medium-high heat. Add chicken and saute for about 8 minutes or until no longer pink inside. Transfer chicken to 8-inch baking pan. Drain fat from frypan. Add water, bouillon, lemonzest and juice; place over medium heat. Slowly add cream, stirring constantly, until hot (do not let boil). Add salt and pepper to taste. Pour lemon sauce over chicken and sprinkle with Parmesan cheese. Broil until lightly browned.