| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Plain flour |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric |
|
|
Salt and freshly ground black pepper |
| 4 |
|
Boneless; skinless chicken |
|
|
; breast fillets |
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Oil |
|
|
Grated rind and juice of 1 lemon |
| 2 |
tb |
Clear honey |
| 1 |
tb |
Fresh rosemary; crushed |
| 2 |
tb |
Single cream |
| 1 |
|
Wedges lemon and small sprigs of |
|
|
; rosemary to garnish |
INSTRUCTIONS
1. Mix together the flour, spices and and seasoning. Place in a
plastic food bag and shake one chicken breast at a time in the bag to
evenly coat.
2. Heat the butter and oil, and fry the chicken breasts on both sides
with any remaining flour.
3. Mix together the lemon rind, juice, honey and rosemary. Add to the
pan, cover and cook gently for 15-20 minutes. Remove the chicken
breasts from the pan and place on serving plates.
4. Stir the cream into the juices in the pan and pour over the
chicken. Garnish with lemon wedges and sprigs of fresh rosemary.
Converted by MC_Buster.
NOTES : A delicious supper dish, ideal served with a mixed leafy
salad and baby new potatoes.
Converted by MM_Buster v2.0l.
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