20/08/2026
๐๐ ๐ช๐น๐ฌ๐จ๐ด๐ ๐ฎ๐จ๐น๐ณ๐ฐ๐ช ๐ท๐จ๐น๐ด๐ฌ๐บ๐จ๐ต ๐ช๐ฏ๐ฐ๐ช๐ฒ๐ฌ๐ต
๐จ ๐๐๐๐๐๐ ๐๐๐ ๐๐๐๐ ๐๐๐๐๐๐๐
!
(Serves 4 people)
๐ 4 Lisdergan Chicken Fillets
๐ฅฃ 80g plain flour
๐ง 1 tsp salt & paprika
๐ง 1 tsp garlic powder
โซ ยฝ tsp black pepper
๐ซ Olive oil
๐ง 30g butter
๐ง 4 garlic cloves, minced
๐ ยฝ lemon
๐ฒ 150ml chicken stock
๐ฅ 250ml double cream
๐ง 60g grated Parmesan
๐ฟ 2 tbsp fresh parsley, chopped
๐ด๐๐๐๐๐
:
1๏ธโฃ Slice the chicken into thinner fillets, season well and lightly coat in flour.
2๏ธโฃ Fry in butter & olive oil until golden and cooked through, then remove from the pan.
3๏ธโฃ In the same pan, add garlic and cook for around 30 seconds.
4๏ธโฃ Add a good squeeze of fresh lemon, followed by the chicken stock and double cream.
5๏ธโฃ Stir in the Parmesan & fresh parsley and season to taste. Allow to simmer until thick and creamy. ๐คค
6๏ธโฃ Add the chicken back into the sauce, coat well, add a few slices of lemon and simmer for another couple of minutes.
๐ฆ๐ถ๐บ๐ฝ๐น๐ฒ, ๐ฐ๐ฟ๐ฒ๐ฎ๐บ๐ & ๐ฎ๐ฏ๐๐ผ๐น๐๐๐ฒ๐น๐ ๐ฑ๐ฒ๐น๐ถ๐ฐ๐ถ๐ผ๐๐! ๐๐๐
๐๐ข๐ท๐ฆ ๐ต๐ฉ๐ช๐ด ๐ฐ๐ฏ๐ฆ ๐ง๐ฐ๐ณ ๐ฅ๐ช๐ฏ๐ฏ๐ฆ๐ณ!
