Using mallet, lightly pound chicken between sheets of plastic wrap to 1 cm thickness. Season chicken with salt and pepper. Melt butter in 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. Add vermouth, lemon juice, and lemon peel to 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. Mix in quarter cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with quarter cup Parmesan and parsley and serve with egg noodles. Recipe By :