Creamy lemon chicken

Try this delicious recipe using Heinz salad cream lemon & black pepper, it adds a bit of pizzazz to your chicken.

• Preparation: 10 mins
• Cooking: 35 mins
• Serves: 4

What you need:

• 4 skinless and boneless chicken breasts
• 2 tbsp olive oil
• 250g shallots, peeled, trimmed and halved
• 3 garlic cloves, finely chopped
• 150ml dry white wine
• 200ml double cream
• 200ml chicken stock
• 3 tbsp Heinz salad cream lemon & black pepper
• 10g chives, finely chopped
• Zest of 1 lemon

What you do:

1. Season the chicken breasts and pan fry in a large non stick frying pan with a tablespoon of olive oil until brown on both sides, and remove.
2. Add the remaining olive oil to the pan and brown the shallots.
3. Add the garlic cloves and cook for 30 seconds before adding in the wine, simmer and reduce by half.
4. Return the chicken to the pan and stir in the double cream and chicken stock and gently boil for 20 minutes, turning the chicken over halfway.
5. Once the chicken is cooked, remove and keep warm. Reduce the sauce to your desired consistency finishing it with Heinz salad cream lemon & black pepper, chives, lemon zest, and seasoning.
6. Serve creamy lemon chicken with cooked Aunt Bessie's frozen homestyle mashed potato, tenderstem broccoli and carrots.

Cook's tip:

Substitute the chives with fresh tarragon as an alternative.

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