Breast of Chicken with a Lemon Cream Sauce
Aromatic and citrusy
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Servings: 4 Servings
Calories: 282kcal
Cost: £8.00
Equipment
- 1 Saute Pan
Ingredients
- 4 each Chicken Breasts (6oz each)
- 1½ oz Butter
- 2 oz Shallots (2 each) finely chopped
- ½ Cup White Wine
- 1 each Bay Leaf
- ½ tablespoon Coriander Seeds
- ½ each Sprig Thyme
- ¼ teaspoon Peppercorns
- 1 each Lemon Juice and Zest (cut into fine strips)
- ½ Cup Chicken Stock
- 1 Cup Heavy Cream
- 2 each Sprigs Parsley finely chopped
Instructions
- Season the chicken breasts and sauté in a hot pan with the butter.
- When lightly browned on both sides and cooked, about 10 minutes, remove from the pan and set aside, keeping warm.
- Sweat the shallots in the pan over low heat, then add the white wine and reduce until syrupy.
- Add the chicken stock, bay leaf, thyme, coriander and peppercorns and reduce by half.
- Add the cream and bring to a boil, simmering until the desired consistency.
- Season to taste and strain through a fine sieve.
- Place the chicken breasts on a plate or serving dish and coat with the sauce.
- Garnish with the lemon zest, mixed with the parsley.
Nutrition
Calories: 282kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 139mg | Potassium: 132mg | Fiber: 1g | Sugar: 7g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg