Chicken With Lemon Cream Sauce

* 2 3-pound chickens, each cut into 8 pieces
* 3 tablespoons butter
* 6 tablespoons olive oil
* 1 1/2 tablespoons sherry
* 1 1/2 tablespoons dry white wine or vermouth
* 1 tablespoon grated lemon rind
* 1 tablespoon grated orange rind
* 1 tablespoon fresh lemon juice
* Salt and freshly ground white pepper
* 1 1/4 cups light cream
* Freshly grated Parmesan cheese
* Thin lemon slices
* Chopped fresh parsley

Brown chicken in butter and oil. Cover, lower heat, and simmer slowly for
40 minutes or until chicken is tender. Drain well and arrange chicken on an
ovenproof serving platter and keep warm. Discard cooking oil. Stir sherry,
wine, lemon rind, orange rind, lemon juice, salt, and pepper into the same
skillet. Slowly stir in cream, cover, and simmer 2 minutes. Pour sauce over
chicken and sprinkle with Parmesan cheese. Brown slightly under preheated
broiler and garnish with lemon slices sprinkled with chopped parsley.

Makes 8 servings, 2.2 carbohydrate grams per serving.


--
Starchless in Manitoba.