Monday, 27 August 2012

Chicken in Lemon and Rosemary sauce

2 boneless skinless chicken breast
2 tbs butter
1/2 lemon juice
1/4 cup white wine
1/4 cup fresh cream
1 tbs cornflour
1/4 cup chicken stock/ vegetable stock
1-1/2 tsp minced fresh rosemary

  1.  In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side. Remove and keep warm.
  2.  Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Add lemon juice.
  3. Reduce heat, add cornflour and cook and stir until slightly thickened. Add chicken stock/ vegetable stock if it becomes very thick.
  4.  Stir in rosemary and remaining butter until blended. Serve with chicken

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