recipes
Pan-fried chicken breasts with lemon and thyme cream
Serves: 2
Ingredients
- 2 chicken breasts
- Salt and pepper
- 1 tbsp olive oil
- 2 rashers streaky bacon, chopped
- ½ onion, finely chopped
- 3 cloves garlic
- Splash of white wine
- ½ chicken stock cube
- 1 tbsp chopped fresh thyme
- Zest of a lemon
- 150ml cream
- Chopped parsley
- You will also need cooked vegetables and potatoes for serving
Method
Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a pan and quickly seal the chicken breasts on both sides for 2 minutes. Remove from the pan and add in the bacon and fry to brown. Add in the onion and garlic and sauté for 5 minutes until soft. Pop the chicken back in and splash in the wine to evaporate. Crumble over the stock cube followed by the thyme, lemon and cream. Reduce the heat and allow to simmer for 10 minutes till the chicken is cooked trough. You may need to add in a little water if the liquid reduces too much. When ready, serve the chicken with cooked vegetables and potatoes and drizzle with the delicious lemon and thyme cream.
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