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Chicken Breasts with Cream and Lemon Juice
- serves
4
- Difficulty
Easy
By Darina Allen
Published 2001
Ingredients
1 4 - salt and freshly ground pepper
15
Method
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 rou
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