Recipe: Chicken Fillets with Lemon Cream Sauce
FOR THE MARINADE
4 skinless, boneless chicken breast fillets
1 lemon, juiced
1 tsp lemon zest
1 tsp pepper
2 tsp Italian herb seasoning
Salt to taste
FOR THE COURGETTES
3 medium size courgettes
A drizzling of oil
Salt and pepper, to taste
FOR THE LEMON CREAM SAUCE
½ large onion, minced
125ml white wine or white grape juice
2 tbsp plain flour
250ml double cream
1 lemon, juiced
1 Place the chicken breasts in an oven-proof baking dish.
2 Squeeze the juice of one lemon over the chicken, and season with lemon zest, pepper, Italian seasoning and salt.
3 Cover with clingfilm, and marinate in the refrigerator or for two hours or overnight.
4 Prepare your courgettes by cutting off the tops and tails and slicing them lengthways into slices about 5 mm thick.
5 Brush the strips on both sides with oil and season with salt and pepper.
6 Place them in a roasting tray and set aside.
7 Preheat an oven to 180C.
8 Remove the clingfilm from the chicken breasts and replace with a covering of aluminium foil.
9 Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 30 to 40 minutes.
10 During the last 20 minutes of cooking, place the courgettes in the top part of the oven, turning halfway through cooking.
11 Meanwhile, melt the butter in large saucepan over a medium-high heat.
12 Add the onions and white wine or grape juice and cook and stir until the onions are soft.
13 Lower the heat to medium and whisk in the flour.
14 Gradually whisk the double cream into the flour mixture.
15 Stir in the milk and remaining lemon juice.
16 Plate the chicken fillets with the courgettes.
17 Pour the cream sauce directly over the chicken breasts and serve.