• 8 Boneless Skinless Chicken Breasts • 1/3 cup Butter • 3 tbsp Cream Sherry • 3 tbsp Lemon Juice • 2 tsp Lemon Zest • 1 1/3 cup Whipping Cream • 3/4 cup Parmesan Cheese grated • Salt & Pepper • 2 tbsp Chives finely chopped
**Instructions**
1, Flatten chicken breasts using a meat mallet. Season with salt and pepper on both sides. 2. In a large nonstick skillet over medium high heat melt butter. Add chicken breasts and cook on both sides for 4-5 minutes until browned. Transfer cooked chicken breasts to an ovenproof casserole dish. 3. Preheat broiler. 4. To the skillet add dry sherry, lemon juice and lemon zest. Bring to a boil, scraping up any browned bits. Slowly stir in the whipping cream. Season with salt and pepper. Pour sherry cream sauce over the chicken breasts and sprinkle with parmesan cheese. 5. Broil chicken until cheese gratin has browned and is bubbling, approximately 2 minutes. Sprinkle with chopped chives. Serve hot with lemon wedges and steamed rice.
1 Comment
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/sherry-cream-sauce-lemon-chicken-casserole-recipe/).
**Ingredients**
• 8 Boneless Skinless Chicken Breasts
• 1/3 cup Butter
• 3 tbsp Cream Sherry
• 3 tbsp Lemon Juice
• 2 tsp Lemon Zest
• 1 1/3 cup Whipping Cream
• 3/4 cup Parmesan Cheese grated
• Salt & Pepper
• 2 tbsp Chives finely chopped
**Instructions**
1, Flatten chicken breasts using a meat mallet. Season with salt and pepper on both sides.
2. In a large nonstick skillet over medium high heat melt butter. Add chicken breasts and cook on both sides for 4-5 minutes until browned. Transfer cooked chicken breasts to an ovenproof casserole dish.
3. Preheat broiler.
4. To the skillet add dry sherry, lemon juice and lemon zest. Bring to a boil, scraping up any browned bits. Slowly stir in the whipping cream. Season with salt and pepper. Pour sherry cream sauce over the chicken breasts and sprinkle with parmesan cheese.
5. Broil chicken until cheese gratin has browned and is bubbling, approximately 2 minutes. Sprinkle with chopped chives. Serve hot with lemon wedges and steamed rice.