Crumbed Chicken in a creamy lemon pepper sauce.


  • 8 Chicken Fingers/Crumbed Chicken Tenderloins or 4 chicken schnitzels

  • 2 cups Rice

  • 300ml Cream

  • Lemon Pepper Seasoning or fresh Ground Pepper and Lemon Juice

  • Salt and Pepper

  • 1 cup sliced green vegetables (zucchini, capsicum, beans, etc)

  • Handful Flat Leaf Parsley


  • 1.

    Put rice to cook.

  • 2.

    Meanwhile, panfry chicken in a non-stick pan and then set aside.

  • 3.

    Add the vegetables to the pan, fry and set aside.

  • 4.

    Add the cream to the pan and simmer, add lemon pepper and seasoning to taste. When thickened to preferred consistency, stir through parsley.

  • 5.

    Just before serving, place chicken in sauce mixture and coat.

  • 6.

    To serve: dish rice, place vegetables on top and then chicken fingers. Add remaining sauce on top and garnish with parsley.


Instead of crumbed chicken, used diced chicken and coat with egg, flour and more lemon pepper seasoning - pan fry with veg and then add sauce mixture.

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