Creamy lemon chicken
I’m not someone who uses cream generously in cooking. However, it works so well in this particular recipe. And after all, ¼ cup isn’t exactly an excessive amount! The combination of Commandaria wine and lemon is surprisingly fantastic. It’s that sweet-and-sour flavour that wins you over.
Ingredients
- 4 chicken breast fillets
- 4 Tbsp olive oil
- 1 Tbsp butter
- 2 garlic cloves minced
- 1 medium onion finely chopped (⅓ cup)
- ⅓ cup Commandaria wine
- 1 Tbsp Dijon mustard
- A pinch of chilli flakes
- Zest of 1 lemon
- 2 Tbsp lemon juice
- 1 cup chicken stock
- ¼ cup heavy cream
- 4 Tbsp finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cut each chicken breast fillet into 4–5 slices. Season with salt and pepper on all sides.
- Heat the olive oil and butter in a large frying pan over high heat. Sear the chicken on both sides until golden brown. Remove the chicken from the pan and set aside.
- In the same pan, sauté the garlic and onion, stirring occasionally, until the onion softens and begins to brown slightly.
- Add the Commandaria wine and bring to a boil. Stir in the Dijon mustard, chilli flakes, lemon zest and lemon juice. Pour in the chicken stock, season with salt and pepper, and add the cream.
- Return the chicken to the pan. Gently swirl the pan to combine all the ingredients and coat the chicken with the sauce.
- Simmer for a few minutes, until the sauce thickens and the chicken is fully cooked.
- Sprinkle generously with fresh parsley and serve with rice or mashed potatoes.