Recipe

Lemon Cream Chicken

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Lemon Cream Chicken

Chicken breasts flavoured with a herby, lemon spice mix and served with a homemade cream sauce and crunchy green beans.


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Ingredients to serve 2

  • 3 x chicken breasts
  • 2 tsp x Herby Lemon Spice Mix
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tbsp x Dijon mustard
  • ½ x onion – peel & chop finely
  • 60ml x cream
  • ¼ cup x boiling water
  • ½ tsp x chicken stock fonds
  • 300g x green beans – cut off ends
  • ½ x lemon
  • 5g x parsley – chop leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (from your pantry)

Ingredients to serve 4

  • 6 x chicken breasts
  • 4 tsp x Herby Lemon Spice Mix
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tbsp x Dijon mustard
  • 1 x onion – peel & chop finely
  • 120ml x cream
  • ½ cup x boiling water
  • 1 tsp x chicken stock fonds
  • 600g x green beans – cut off ends
  • 1 x lemon
  • 10g x parsley – chop leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice. (See “How to zest a lime/lemon” video on Daily Dish YouTube channel: Quick Tips Playlist).

Step 3

Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Sprinkle with the Herby Lemon Spice Mix and season with salt and pepper. Place a knob of butter and a few glugs of olive oil in a large frying pan on medium-high heat. Cook the chicken in the pan, 2-3 minutes per side. Transfer to a plate and set aside.

Step 4

Cream sauce: Using the same pan (adding more oil if needed), cook the onion with a little salt on medium-high heat for 5 minutes until softened. Add garlic and cook for another minute. Add cream, Dijon mustard, chicken stock fonds and boiling water (see quantity in ingredients above). Cook for 2 minutes until thickened. Add the lemon zest. Season to taste with salt, pepper and lemon juice. Add HALF the parsley.

Step 5

Green beans: Bring a saucepan of lightly salted water to the boil on high heat. Add green beans and cook for 2 minutes. Once cooked, drain in a colander and dress with a little olive oil, salt and pepper.

Step 6

Serve the chicken on a plate topped with the cream sauce and a serving of green beans on the side.

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