Instructions: 1. Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt and pepper.

2. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side.

Transfer chicken to platter; cover with foil and keep warm.

3. Pour butter from skillet. Add vermouth, lemon juice, and lemon rind to same skillet; boil 1 minute, scraping up browned bits. Add cream, broth, and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.

4. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.

5. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan and parsley; garnish with lemon if desired.

NOTES : Can substitute sherry for vermouth.

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