Sauteed Chicken Tenders in Lemon Cream Sauce

Servings: 2 servicing

Ingredients:

2 tablespoons of butter

1 pound of chicken tenders

¼ cup of reduced sodium chicken broth

¼ cup of dry white wine

2 tablespoons of fresh lemon juice

2 teaspoons of grated lemon peel

½ cup of whipping cream

½ cup of freshly grated parmesan cheese

2 teaspoons of chopped fresh parsley

Directions:

Melt butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until golden and no longer pink in the center. Add chicken broth, wine, lemon juice, and lemon peel to the skillet; bring to a boil. ( at this point, I usually turn the stove down to low, cover the pan and let it get further tendered, and then continue with this next part; however this is not necessary).  Stir in the cream; cook, stirring occasionally on medium heat, 5 to 6 minutes or until thickened. Stir in cheese until it melts. Serve with French stile green beans or asparagus.