Chicken Breasts with Cream and Lemon Juice

• 4 chicken breasts
• 1 lemon
• ½ oz (15 g

Grate the rind from the lemon on the finest part of the grater; keep aside. Squeeze the juice from half of the lemon, dip the chicken breasts in it and keep the rest for later. Season with salt and freshly ground pepper. Melt a little butter in a sauté pan which is wide enough to take the breasts in