Chicken With Lemon And Cream

From our local state paper and a special feature of 7 recipes in 7 days. note prep time could vary depending on if you are cutting up the chicken or have bought pre-cut - allow an extra 10 to 15 minutes to cut your own. update - thank you to katel who has alerted me that i had not included the white wine in the ingredient list, i am estimating it would be a 1/4 cup based on similar recipes that i have made.

Steps

Heat oil in a heavy based fry pan and add the chicken pieces and cook until golden on both sides and then add the onion and the parlic and cook a few minutes more and then add the rosemary , salt , pepper , white wine and the juice of the first lemon and continue to cook , add a little water or stock to prevent sticking until the chicken is cook through , turning the chicken occasionally - which should take about 20 to 25 minutes.

Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.

Serve with buttered noodles and a green salad or steamed vegetables.

Ingredients

olive oil, whole chicken, onion, garlic, rosemary, salt, pepper, white wine, water, lemons, cream