Serves 4; Preparation time: 30 minutes
Ingredients
- 4 British chicken breast fillets (about 600g)
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 4 thyme sprigs, leaves picked (or 1 tsp dried)
- 2 rosemary sprigs, leaves picked and roughly chopped (or 1 tsp dried)
- Zest of 1 lemon, juice of 2
- 15g Co-op unsalted butter
- 2 garlic cloves, crushed
- 350ml chicken stock, made with 1 stock cube
- 6 tbsp reduced fat crème fraîche
Serve with green vegetables and new potatoes.
Preparation:
- Put the chicken breasts in a dish and season, then add the oil, mustard, thyme, rosemary, lemon zest and half the juice
- Cover and marinate in the fridge for at least 30 mins, or overnight if possible
- Melt the butter in a pan and cook the chicken breasts for 8-10 mins on each side, until golden and cooked through, then remove from the pan and keep warm while you make the sauce
- Add the garlic to the pan and fry in the chicken juices for 2 mins, then pour in the chicken stock, turn the heat up and bubble for 5 mins, until slightly reduced
- Stir in the crème fraîche and simmer gently for another 2 mins, until combined
- Put the chicken breasts back in the pan, along with the remaining lemon juice
- Bubble gently for 2 mins, then serve the chicken and sauce, plus green veggies and new potatoes, if you like
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