March 30, 2026

Chicken in Lemon Garlic sauce

Serves:

Cooking Time:

< 30 min

Ingredients:

Chicken:
30 ml butter
15 ml oil
salt & freshly ground black pepper to taste
4 skinless chicken breasts

Sauce:
30 ml butter
15 ml oil
1 onion, halved & sliced
3 clove garlic, crushed
45 ml flour
375 ml chicken stock
375 ml LANCEWOOD® Double Cream Plain Yoghurt or Sour Cream
1 lemon, juice & zest
salt & freshly ground black pepper to taste

To serve:
1 lemon, sliced
60 ml flat leaf parsley, chopped

Method

Chicken:

Heat the butter and the oil together in a large casserole.
Season the chicken breasts with salt and pepper and brown on both sides. Remove and set aside. The chicken shouldn’t be cooked.

Sauce:

Using the same casserole, melt the butter and add the oil.
Add the onion and garlic and fry over low heat until soft and transparent.
Sprinkle the flour over and mix well.
Add the chicken stock little by little and mix through.
Add the yoghurt, lemon juice and zest and mix well. If the sauce is too thick add a little bit of milk.
Return the chicken to the pan and cover in sauce. Cover the casserole and simmer over low heat until the chicken is done.
Season to taste and serve topped with thin slices of lemon and a sprinkle of parsley.
Serve with mashed potatoes and enjoy!

HINTS & TIPS: Add broccoli florets and simmer with the chicken. Sprinkle with grated LANCEWOOD® Cheddar before serving.