Creamy Lemon Chicken

INGREDIENTS

4 chicken breasts

Seasoning

2 tbsp olive oil

Knob of butter

1 red onion, sliced

1 clove garlic, crushed

Juice of 1 lemon

150ml chicken stock

2 tbsp flat parsley, chopped

100ml double cream

METHOD

1. Flatten the chicken breasts with a rolling pin and season.

2. Heat the oil and butter in a heavy bottomed deep frying pan and fry the chicken breasts for 10 mins each side until golden.

3. Remove the chicken from the pan and add the onion. Fry gently until soften.

4. Add the garlic and cook for a further minute.

5. Turn up the heat and squeeze in the lemon juice.

6. Pour in the stock and simmer.

7. Turn the heat down and reduce the sauce by about a third.

8. When the sauce has cooled slightly, add the cream and parsley. Stir and then add the chicken back to the pan.

9. Warm through for a further 5 minutes and serve with new potatoes and vegetables.

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