Creamy Lemon Chicken

Name: Creamy Lemon Chicken
Yield: 4 servings
Ingredients: 35 35g / 1/4 cup Plain Flour; 1 tsp Salt; 0.5 tsp Garlic Powder; 0.5 tsp Black Pepper; 1 tbsp Olive Oil; 1 tbsp Unsalted Butter (15g); 2 small Shallots (very finely diced); 2 cloves Garlic (very finely diced); zest Lemon; 180 180ml / 3/4 cup Chicken Stock; 120 120ml / 1/2 cup Double/Heavy Cream (at room temp); 1.5 tbsp Lemon Juice (*); 1 tsp Dijon Mustard; 0.25 tsp Salt; 0.25 tsp Black Pepper; finely diced Fresh Parsley; 4x thin Lemon Slices (semi-circles); 2 250g/9oz Chicken Breasts (brought close to room temp)

This is one of those recipes that makes its way onto your rotations and never leaves! Really simple, really tasty and always hits the spot.

Yield4 servings

Ingredients

SAUCE

SERVING

CHICKEN

Directions

1
Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, combine the flour with 1 tsp salt & 1/2 tsp garlic powder & black pepper. Individually dredge each breast through the flour then place to one side.
2
Heat 1 tbsp oil & butter in a large pan over medium-high heat. Add the chicken and fry both sides until golden on the outside and just about cooked through the centre (~3 mins each side). Remove from the pan & place on a plate to one side, then lower the heat to medium.
3
Melt in the remaining butter then add the shallots. Fry until soft & golden then add the garlic and lemon zest and fry for 30 seconds or so. Stir in the stock & cream then add the mustard, lemon juice and seasoning.
4
Give it a good stir then gently simmer until the sauce begins thickening. Stir in the resting juices from the chicken, then add the chicken back to the pan. Baste in the sauce to coat and warm it back through, then serve with lemon slices and fresh parsley.

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