Creamy lemon chicken
Try this delicious recipe using Heinz salad cream lemon & black pepper, it adds a bit of pizzazz to your chicken.
- Preparation: 10 mins
- Cooking: 35 mins
- Serves: 4
What you need:
- 4 skinless and boneless chicken breasts
- 2 tbsp olive oil
- 250g shallots, peeled, trimmed and halved
- 3 garlic cloves, finely chopped
- 150ml dry white wine
- 200ml double cream
- 200ml chicken stock
- 3 tbsp Heinz salad cream lemon & black pepper
- 10g chives, finely chopped
- Zest of 1 lemon
What you do:
- Season the chicken breasts and pan fry in a large non stick frying pan with a tablespoon of olive oil until brown on both sides, and remove.
- Add the remaining olive oil to the pan and brown the shallots.
- Add the garlic cloves and cook for 30 seconds before adding in the wine, simmer and reduce by half.
- Return the chicken to the pan and stir in the double cream and chicken stock and gently boil for 20 minutes, turning the chicken over halfway.
- Once the chicken is cooked, remove and keep warm. Reduce the sauce to your desired consistency finishing it with Heinz salad cream lemon & black pepper, chives, lemon zest, and seasoning.
- Serve creamy lemon chicken with cooked Aunt Bessie's frozen homestyle mashed potato, tenderstem broccoli and carrots.
Cook's tip:
Substitute the chives with fresh tarragon as an alternative.
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Heinz Salad Cream with Lemon & Black Pepper
Heinz Salad Cream has been wowing the nation for over 80 years. There really is nothing else to compare with its tangy taste - and of course, it complements far more than salads, go to our inspiration page for more recipe ideas.
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