Last night I tried a new recipe for a chicken dish which is perfect for this time of year – light but still filling with a refreshing taste of lemon.
Lemon Chicken with Olives
.4 chicken fillets
2 garlic cloves
butter for frying
1 tsp salt
a pinch of black pepper
250ml double cream
1⁄2 chicken stock cube
1 tsp rosemary
grated zest and juice from 1⁄2 lemon
a handful of pitted black olives
3 tbsps roughly chopped parsley
Slice the chicken fillets in half length-wise. Peel and finely chop the garlic. Melt the butter in a frying pan and brown the seasoned chicken along with the garlic. Combine the cream, chicken stock, rosemary and lemon juice in a casserole in a casserole pan over a medium heat. Add the chicken and garlic and simmer covered for around five minutes or until the chicken is cooked through. Stir in the lemon zest, olives and parsley (I omitted the parsley).
I served this chicken dish with potato wedges and peas – yummy!