This healthy and tasty dish will put a Spring in your step, as the warmer weather approaches.
The delightful aroma of rosemary and garlic combines with the freshness of lemon for a striking flavour combination. High in protein and essential vitamins and minerals, our chicken with lemon and rosemary makes the perfect lunch or dinner meal.
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Ingredients
Prep
Unit
Serve 30
Allergies
Olive Oil
ml
60
Chicken, Thigh Fillet
kg
4.2
Garlic
Crushed
g
18
Chicken Stock
l
1.2
Wheat gluten
(gliadin)
White Wine, Dry
ml
600
Lemon Peel
Grate
g
24
Lemon
Juice
ml
60
Dried Rosemary
g
18
Corn?our
g
60
Sulphur dioxide and
sulphites
Water
ml
60
Pure Cream
ml
450
Animal milk
Method
Heat oil in large saucepan. Cook chicken in batches until browned. Remove from pan.
Add garlic, stock, wine, rosemary, lemon rind and juice to the pan. Bring to the boil.
Return chicken to pan. Reduce heat and simmer, uncovered, for about 20 minutes or until chicken is tender.
Remove chicken from pan.
Add blended cornflour and water to pan. Stir over heat until sauce boils and thickens slightly.
Reduce heat. Add cream and chicken. Stir until hot.