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Chicken with Lemon and Sage


25g butter
4 skinless chicken breasts
1 clove garlic, crushed
4 salad onions, diagonally sliced
3 tablespoon freshly chopped sage
grated rind and juice of 1/2-1 lemon
200g carton creme fraiche
2 tsp cornflour, blended with...
1 tablespoon cold water salt and freshly ground black pepper

Number of Servings: 4

Heat the butter in a frying pan and cook the chicken and garlic for 12-15 minutes, turning occasionally. Add the salad onions, most of the sage, lemon rind and juice, creme fraiche, blended cornflour and seasoning. Cook for a further 4-5 minutes, stirring occasionally. Transfer to a warmed serving dish, sprinkle with remaining sage and serve with long grain and wild rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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