Chicken with Lemon and Cream

3 full boneless, skinless chicken breasts, split in half and pounded

2 tsp. grated lemon zest (only the bright yellow skin)

salt and pepper to taste

2 Tbsp. fresh squeezed lemon juice

¾ cup real unsalted butter, divided

1 cup cream

2 Tbsp. dry white wine

Grated fresh Parmesan to taste

Fresh spinach fettuccine pasta

After pounding the chicken, salt and pepper the breasts, sauté in butter for 5-8 minutes, turning once. The breasts should be slightly browned and cooked through, set aside. In small saucepan, combine the wine, lemon zest, and juice and cook for 1 minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Prepare the fresh pasta, toss with a little butter and place on the serving platter. Place chicken breasts on top of the pasta and pour the sauce over the chicken. Place a little butter on each chicken breast (optional) and sprinkle with Parmesan cheese. Place under broiler for a few minutes to melt the cheese a little.

This recipe was given to me by Debbie Pruett, whose husband was in Mark’s study group at Harvard Business School. She had the misfortune of dining at our house on horrible rubber chicken, canned green beans, etc. She invited us to her house for dinner after that and opened my eyes to a whole new repertoire of recipes. This recipe represents a big turning point in my life where I went from enduring cooking to really enjoying it and making it a hobby.