Ingredients
- 500 g chicken breasts, flattened with a meat mallet
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 1 tbs olive oil
- 1 tsp grated lemon rind
- 2 tbs lemon juice
- 400 ml cream
- 2 tsp fresh rosemary, chopped
- ½ chicken bouillon cube
- 1 tsp black pepper, cracked
Make it step by step
- 1. Season the meat with salt and pepper. Sauté in a deep pan in hot olive oil for 5 minutes until browned on both sides and cooked through. Remove steaks from the pan and place on a warm plate.
- 2. Combine lemon zest, lemon juice and chopped rosemary.
- 3. Pour cream into the same pan, stir in the lemon mixture. Crumble in chicken bouillon cube, stir. Bring to the boil. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in cracked pepper.
- 4. Return chicken steaks to the pan, coat with sauce.
- Serve with small shaped pasta or rice and green salad.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.