Crumbed Chicken in a creamy lemon pepper sauce.
Put rice to cook.
Meanwhile, panfry chicken in a non-stick pan and then set aside.
Add the vegetables to the pan, fry and set aside.
Add the cream to the pan and simmer, add lemon pepper and seasoning to taste. When thickened to preferred consistency, stir through parsley.
Just before serving, place chicken in sauce mixture and coat.
To serve: dish rice, place vegetables on top and then chicken fingers. Add remaining sauce on top and garnish with parsley.
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