Lemon Chicken and Cream

Lemon Chicken and Cream


Another tasty effective savoury recipe selected by Sue our speech and language therapist.


15g butter
1 tablespoon vegetable oil
4x 100g chicken breast fillets
¼ (140ml) pint chicken stock
Finely grated rind and juice of 1 lemon
1 teaspoon fresh chopped rosemary (½ teaspoon if dried)
140ml single cream

Heat the oil and butter in a large frying pan, add the chicken and cook quickly until browned on both sides.
Reduce the heat and add stock, lemon rind/juice and rosemary. Season, cover and simmer gently for 10 mins until the chicken is tender.
Remove the chicken from the pan, cover and keep warm. Boil the remaining juices then add the chicken and cream. Heat through gently and adjust the seasoning to taste.

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