Chicken breasts
Chicken stock
Flour
Lemon juice
Parmesan cheese
Garlic
Salt and pepper
Whipped Cream (WITHOUT sugar!)
OK, brown your chicken breasts in a frying pan (garlic in here) and then transfer them to a greased, high sided casserole dish. Deglaze the pan with some chicken stock and some white wine if you have it. I shake a bunch of flour in a jar with some more stock (cold!) and then make a gravy with the stuff I just deglazed. Make it a bit thick. When this is bubbling nicely, stir in about 1/2 cup of lemon juice and a bunch of grated parmesan, maybe 1/2 cup. When thats all nicely blended together remove from the heat. Fold in your unsweetened whipped cream (somewhere between 1.5 and 2 cups worth) and then pour sauce over the chicken breasts. Sprinkle with dill and put in oven to bake for 45 minutes or so. Serve with pasta and a nice salad.
Chicken stock
Flour
Lemon juice
Parmesan cheese
Garlic
Salt and pepper
Whipped Cream (WITHOUT sugar!)
OK, brown your chicken breasts in a frying pan (garlic in here) and then transfer them to a greased, high sided casserole dish. Deglaze the pan with some chicken stock and some white wine if you have it. I shake a bunch of flour in a jar with some more stock (cold!) and then make a gravy with the stuff I just deglazed. Make it a bit thick. When this is bubbling nicely, stir in about 1/2 cup of lemon juice and a bunch of grated parmesan, maybe 1/2 cup. When thats all nicely blended together remove from the heat. Fold in your unsweetened whipped cream (somewhere between 1.5 and 2 cups worth) and then pour sauce over the chicken breasts. Sprinkle with dill and put in oven to bake for 45 minutes or so. Serve with pasta and a nice salad.