FAMOUS RECIPE OF CHICKEN FILLETS WITH LEMON CREAM SAUCE

CHICKEN FILLETS WITH LEMON CREAM SAUCE

INGREDIENTS FOR THE MARINADE :

4 skinless, boneless chicken breast fillets
1 lemon, juiced
1 tsp lemon zest
1 tsp pepper
2 tsp Italian herb seasoning
Salt to taste 

FOR THE COURGETTES 

3 medium size courgettes

A drizzling of oil

Salt and pepper, to taste

FOR THE LEMON CREAM SAUCE

125g butter
½ large onion, minced
125ml white wine or white grape juice
2 tbsp plain our
250ml double cream
250ml milk
1 lemon, juiced

METHOD :

• Place the chicken breasts in an oven-proof baking dish.

• Squeeze the juice of one lemon over the chicken, and season with lemon zest, pepper, Italian seasoning and salt.

• Cover with clingfilm, and marinate in the refrigerator for two hours or overnight.

• Prepare your courgettes by cutting off the tops and tails and slicing them lengthways into slices about 5 mm thick.

• Brush the strips on both sides with oil and season with salt and pepper.

• Place them in a roasting tray and set aside.

• Preheat an oven to 180C.

• Remove the clingfilm from the chicken breasts and replace with a covering of aluminium foil.

• Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 30 to 40 minutes.

• During the last 20 minutes of cooking, place the courgettes in the top part of the oven, turning halfway through cooking.

• Meanwhile, melt the butter in large saucepan over a medium-high heat.

• Add the onions and white wine or grape juice and cook and stir until the onions are soft.

• Lower the heat to medium and whisk in the flour.

• Gradually whisk the double cream into the flour mixture.

• Stir in the milk and remaining lemon juice.

• Plate the chicken fillets with the courgettes.

• Pour the cream sauce directly over the chicken breasts and serve