Started as a veal dish and i adapted it to chicken to suit everyone in the house...


  • 2 small chicken breasts, filleted very thin (6 pieces per breast appx)

  • flour to coat chicken

  • salt and pepper

  • butter

  • 1/2 cup lemon juice

  • 6 tsp sugar

  • 200ml cream

  • steamed potato - mashed & steamed carrot to serve


  • 1.

    Coat the filleted chicked in the seasoned flour

  • 2.

    Cook in batches in butter on med-high heat

  • 3.

    Once fairly browned set aside

  • 4.

    De glaze the pan with the lemon juice

  • 5.

    Add the sugar and let boil for a minute, lower heat

  • 6.

    Add the cream and stir

  • 7.

    Add the chicken back to the pan

  • 8.

    Simmer till sauce thickens and darkens

  • 9.

    Serve with steamed vegies and mash


excellent confort/rainy day dinner.

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