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These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce

2 tablespoons butter
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

1/4 cup warm water
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 MAGGI Chicken Flavor Bouillon Cube

1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon chopped fresh parsley

1. Melt butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no longer pink in center. Transfer to serving platter; keep warm.
2. Add water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in evaporatied milk. Cook, stirring occasionally, for 3 to 4 minutes or until thickened.
3. Stir in cheese until melted.
4. Spoon sauce over chicken. Sprinkle with parsley.

Makes 4 servings.

Estimated Times:
Preparation Time: 15 mins
Cooking Time: 15 min

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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