We only use the best chicken breasts. Each breast is gently fried before being set aside, we fry off chopped onions, garlic and warm through the cream before returning the chicken and sprinkling with Parmesan and a squeeze of lemon juice.
Cover with foil and cook for 30 minutes at 180 degrees.
Best served with fresh garden peas or steamed broccoli and a side helping of mash.
Contains gluten and dairy.
Our butcher provides chicken breast.
Our grocer gives us tomatoes, lemon, onions and garlic.
From our fridge, we grab butter, milk, cream, Parmesan and béchamel sauce.
From the herbs and spices tin, we season with chicken stock, fresh parsley, fresh thyme, salt and pepper.
From our pantry cupboard, we use flour.