Lemon Chicken

12 chicken tenders
butter
2 T. lemon juice
1 C. heavy cream (NOT Half & Half)
2 T. white cooking wine or white grape juice concentrate
2 tsp. grated lemon peel
6 thin pats butter
parmesan cheese
salt & pepper

Cook chicken tenders in a buttered saucepan, until browned and cooked through. Place chicken in a glass casserole dish. In the same saucepan, add lemon juice, lemon peel and white cooking wine or white grape juice concentrate. Keep on low heat and add Heavy Cream. Salt & pepper the sauce. When heated through, pour over chicken tenders. Put pats of margarine over chicken and shake parmesan cheese (generously) on top. Place under a broiler for 7-12 minutes. Serve over potatoes, pasta or rice.