Tony's on Main Street
Yield: 2 servings.
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves (see note)
4 ounces provel cheese
1 1/3 cups heavy (40 percent) cream
2 teaspoons lemon juice, plus additional for seasoning
Salt
Ground pepper
Fresh parsley
Lemon slices, for garnish
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 chicken with provel, cover and keep warm while making sauce.
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Pour cream in a deep skillet over medium-high 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.
When cheese has melted, transfer chicken to serving plates, pour sauce over and garnish with parsley and lemon slices. Serve immediately.
PER SERVING: 896 calories; 77g fat (77 percent of calories from fat); 47g saturated fat; 324mg cholesterol; 45g protein; 6g carbohydrate; 6g sugar; no fiber; 634mg sodium; 545mg calcium.
Note: Tony's on Main Street uses a young, tender whole breast for each serving. This recipe has been adapted for the larger breast halves available in supermarkets.