Chicken Breasts with Cream and Lemon Juice

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 1 lemon
  • 4 chicken breasts
  • salt and freshly ground pepper
  • 15


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