I love creamy sauces. This is a must cook!


  • 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


  • 1.

    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.

  • 2.

    Cook chicken in a pan over medium heat until browned and cooked through.

  • 3.

    Place chicken on a plate to rest and cover with foil while you make the sauce.

  • 4.


  • 5.

    Using the same pan the chicken was cooked in reheat over medium heat and add the shallot or small onion, cook until translucent.

  • 6.

    Add the Thyme, mustard, cream and lemon juice.

  • 7.

    Stir the cornflour mixture through until the sauce has thickened slightly. Take the pan off the heat.

  • 8.

    Serve Chicken with the sauce poured over.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 747kj
  • Fat Total 58g
  • Saturated Fat 28g
  • Protein 41g
  • Carbohydrate 17g
  • Sugar 7g
  • Sodium 887mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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