Chicken with Creamy Thyme and Lemon sauce
Recipe submitted by Lady Delish
I love creamy sauces. This is a must cook!
Serves 2 to 4
Ingredients
- 2 Chicken breast fillets
- For the marinade:
- 1 clove garlic, finely chooped
- zest of 1 lemon
- 1 tablspoon fresh Thyme
- Olive oil
- Salt and Pepper
- Sauce Ingredients:
- 1 shallot(small onion) or a small onion, finely diced
- 1 teaspoon fresh Thyme
- 1 teaspoon Dijon Mustard
- 1 cup of light cream
- juice of half a lemon
- 1/2 teasppon cornflour mixed with a little bit of cold cream
Method
- Butterfly chicken fillets and cut into two evenly sized mini steaks. Place chicken into a large mixing bowl and add the marinade ingredients. Mix thouroughly to coat evenly and leave to marinate for about 1/2 an hour.
- Cook chicken in a pan over medium heat until browned and cooked through.
- Place chicken on a plate to rest and cover with foil while you make the sauce.
- Sauce:
- Using the same pan the chicken was cooked in reheat over medium heat and add the shallot or small onion, cook until translucent.
- Add the Thyme, mustard, cream and lemon juice.
- Stir the cornflour mixture through until the sauce has thickened slightly. Take the pan off the heat.
- Serve Chicken with the sauce poured over.
