Chicken in White Wine Lemon Sauce

I must admit I have not tried this yet but from what I read it sounds UNBELEIVABLE and EASY. I'm making this Saturday and will keep you posted. With a simple side dish and chicken less than $1.50/lbs. this could easily be dinner for 4 for under $10.

Chicken in White Wine Lemon Sauce

1/4 cup butter
4 whole chicken breasts
2 tablespoons dry white wine (or whatever you have on hand)
1/2 teaspoon grated lemon peel (I will skip)
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup heavy cream
1/3 up grated Parmesan cheese
1 cup sliced mushrooms (I will omit ’cause the boys won’t eat ‘em)

Melt butter in large skillet over medium heat. Add chicken. Cook, turning, about 10 minutes or until chicken is brown and tender. Remove chicken to ovenproof serving dish. Discard butter from skillet. Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute. Stir in salt and pepper. Gradually pour in cream, stirring constantly, until hot; do not boil. Pour cream sauce over chicken, sprinkle with cheese and mushrooms. Broil chicken about 2-3 inches from heat source until lightly browned. Serve.