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| 1 Tsp. | Vegetable Oil |
| 2 | Skinless Chicken Breast halves |
| 4 Oz. | Provel Cheese |
| 1 1/3 Cup | Heavy Cream |
| 2 Tsp. | Lemon Juice, plus additional for seasoning |
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| 1 | Lemon, sliced for garnish |
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| 1. |
Warm oil in a 10 inch nonstick skillet over medium-high heat; add chicken and brown lightly, 3 to 5 minutes on each side. Butterfly breast halves by cutting in half horizontally almost all the way through. Return to skillet, cut side down; cook 2 minutes more.Top chickent with provel, cover and keep warm while making sauce. |
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| 2. |
Pour cream in a deep skillet over medium-heat; add 2 teaspoons lemon juice. Bring to a boil. Reduce heat; simmer, stirring occasionally, until cream reduces and thickens enough to heavily coat a spoon, about 5 minutes. Add salt, pepper and additional lemon juice to taste. |
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| 3. |
When cheese has melted, transfer chicken to serving plates, pour sauce over and garnish with parsley and lemon slices. Serve immediatly. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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