Lemon & Parmesan Chicken
One pan dish that you HAVE to be prepared for before you start cooking but UNREAL flavour. This recipe makes TWO PORTIONS and you can of course replace the chicken with Quorn.
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Servings: 2 Portion
Ingredients
- 300 g Lean Chicken Breast
- 40 g Parmesan cheese
- 80 g Half Fat Creme Fraiche
- 1 Fresh Lemon
- 1 Chicken Stock Cube
- 1 Handful Fresh Spinach
- 2 Clove Fresh Garlic
- 1 Dessertspoon Flour
- 2 Teaspoon Garlic Powder/Granules
- 1 Dessertspoon Oil
- 1 Handful Fresh Basil
Instructions
- Chop your garlic, tear your basil into slightly smaller pieces, Grate your parmesan, and weigh out your flour. Dissolve your stock cube (not OXO cube) in 200ml of boiling water.
- Zest half of your lemon and then the other half, slice. This image is to show you how I grate my parmesan.
- Now, on a plate mix together using a fork your flour, lemon zest, garlic granules and loads of salt and pepper. Then lay your chicken in the flour and coat them as fully as possible. Discard any flour mix that is left.
- Add your oil to a large pan or wok and heat for 60 seconds on high. Then add your chicken carefully and cook for around 3 minutes on each side. You may need to turn the heat down to medium.
- Remove the chicken to a plate and then add all the following to your pan. Spinach, Lemon slices, basil, stock, cream, cheese and garlic.
- Stir through then leave to SIMMER, stirring regularly for about 2 minutes until it starts to thicken.
- Now add your chicken back into the sauce and continue to simmer until the chicken is cooked through and the sauce is the consistency you would like, probably only around 3 minutes.
- Serve and enjoy!
