Lemon Chicken

6 each chicken breast halves -- boned and skinned
salt and pepper -- to taste
2 tablespoons margarine
2/3 cup chicken stock or broth
2 tablespoons sherry
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 cup evaporated milk
2 teaspoons cornstarch
parmesan cheese

Sprinkle breasts with salt and pepper. In a large skillet, bring margarine and broth to a boil. Add chicken and simmer over medium heat, turning once till chicken is no longer pink (6 to 10 minutes). Remove chicken and place in ovenproof serving dish. To broth in skillet, add sherry, lemon peel and juice. Add cornstarch to milk and mix well with wire whisk. Gradually add to broth mixture, stirring constantly until mixture comes to a boil and is thickened. Pour sauce over chicken. At this point, you can refrigerate this. When ready to use, put in hot 350° oven for 30 minutes, to heat up well. Sprinkle with parmesan cheese and broil until lightly browned. Serve immediately.