Recipe

Herby Lemon Chicken

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Herby Lemon Chicken

Chicken breasts flavoured with a herby, lemon spice mix and served with a homemade cream sauce and roasted butternut.




Ingredients to serve 2

  • 2 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
  • ½ x butternut
  • ½ x lemon
  • 5g x parsley – chop leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 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
  • 1 x butternut
  • 1 x lemon
  • 10g x parsley – chop leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. 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

Butternut: We’re cooking this with the skin on – it will get tasty and tender when you roast it. Cube the butternut (1cm). This is how: cut the end off the “neck” (narrow end) of the butternut. Then cut it crossways into 1cm thick slices until you reach the seeds in the rounded end. Place the rounded end on the cut side and cut a slice off each side around the seeds. Then dice the slices into 1cm cubes. (See “How to cut a Butternut” video on Daily Dish YouTube channel: Quick Tips Playlist). Line a baking sheet with tin foil. Lay the diced butternut on the baking sheet. Scatter with salt and pepper. Drizzle with a little olive oil. Roast in the oven for 30 minutes until soft and slightly golden.

Step 4

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 5

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 6

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