Baked Chicken Breast with a Creamy Lemon Butter Sauce

Why you will like this recipe

Beautifull easy, the amazing sauce will have you place the chicken into a support role to the sauce. Truly delicious and totally memorable.

Your Recipe Spice Pouch will contain: Mediterranean Oregano, Thyme, Sumac, Parsley, Rosemary, Parsley Flakes, Garlic Powder, Onion Powder, Minimal Chili Flakes

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g Herb and Spice pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) giving $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need Serves 4

600g x Chicken breast - lightly flattened for even cooking

2 x Leeks, washed and sliced

4 x Tablespoons butter - divided

1 x Cup best chicken stock - must be home made style

1 x Cup heavy cream

1/4 x Cup freshly grated parmesan

2 x Cups baby spinach leaves - chopped

Juice of one whole lemon - important

2 x Cups baby spinach leaves - chopped

Salt and Pepper to your taste and diet

4 x Teaspoons of the spices from the Lemon Butter Chicken Spice Pouch The pouch contains: Mediterranean Oregano, Thyme, Sweet Paprka, Sumac, Parsley, Rosemary, Garlic Powder, Onion Powder. Minimal Chili Flakes

Method

Pat the chicken dry then lightly cover the chicken with olive oil and using your hands rub the 4 x teaspoons of Spice Seasoning from the pouch well into the chicken together with your preferred salt and pepper. Refrigerate for at least 30 minutes.

Then in a medium hot pan add 3 x tablespoons of the butter and a little olive oil and brown the seasoned chicken on all sides and set aside.

Next, in the pan, add the leeks with the remaining butter and a little more olive oil and cook down until nicely caramelised and soft.

Now add the chicken stock to deglaze the pan, stir well then add the heavy cream, lemon, parmesan and spinach leaves and stir again, allowing the spinach leaves to wilt into the sauce.

Now, return the chicken to the pan, cover with the sauce and cook over a medium heat, stirring a couple of times, until the chicken is firm but not over cooked - about 15 - 20 minutes. Serve with your choice of rice or pasta.