Chicken Breasts with Cream and Lemon Juice

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 1 lemon
  • 4 chicken breasts
  • salt and freshly ground pepper
  • 15 g butter
  • 150 ml home-made chicken stock
  • 150 ml cream
  • 1–2 tablespoons chopped parsley


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 a single layer. Toss the breasts in butter, cover with a butter wrapper or greaseproof paper round and lid and cook gently on top or in a moderate oven, 180°C/350°F/Gas 4, for about 10 minutes (depending on the size of the breasts). Be careful not to overcook them or they will be dry.

Remove the breasts to a warm dish, de-glaze the pan with the stock and stir to dissolve any little crusty bits remaining. Add the cream and reduce, taste and season if necessary. Add a little lemon rind, a squeeze of lemon juice and the chopped parsley, then taste again. Spoon the sauce over the chicken breasts and serve immediately with Tomato Fondue and a good green salad.