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.