4-6 boneless, skinless chicken breasts
1 cube butter
2 Tbsp. chicken broth
2 Tbsp. lemon juice
2 tsp. corn starch
1 c. heavy cream (or evaporated milk)
salt and pepper to taste
Lightly salt and pepper chicken breasts. Saute in pan or grill until cooked through. Set aside in oven-safe dish.
Dissolve corn starch in cream. Set aside. Melt butter in skillet, add chicken broth, and lemon juice. Slowly add cornstarch and cream to pan, stirring constantly. Let sauce simmer until thickened, continuing to stir.
Pour over chicken and sprinkle with parmesan cheese. Broil until cheese is golden and bubbly. Serve over rice.