Fayla's Fabulous Food Calendar

Lemon Cream Chicken

6 boneless, skinless chicken breasts
¾ cup butter
2 T. chicken broth
2 tsp. lemon zest
1 cup heavy cream
2 T. lemon juice
Parmesan cheese

DIRECTIONS
Pound chicken breasts and salt them to taste. Sauté for 5-7 minutes, turning once. Transfer to oven-proof dish. Combine broth, lemon zest, lemon juice & deglaze pan for 1 minute. Add cream slowly & stir constantly. Pour sauce over chicken. Sprinkle with parmesan to taste. Brown under broiler & serve.

Lemon Rice
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice
1 tablespoon butter
1 to 1-1/2 teaspoons grated lemon peel
1/2 teaspoon minced garlic
Dash salt
2 tablespoons minced fresh parsley
2 tablespoons diced pimientos
1/8 teaspoon pepper

Directions
In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper.
Yield: 4 servings.