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Lemon Chicken



  • 4
    Filleted chicken breasts
  • 1
    Punnet of mushrooms
  • 2
  • 250
    Fresh Cream
Servings: Change Serving


Cut the lemons and squeeze out juice. Fry the mushrooms in a little butter. Add the juice of one lemon and simmer. Set aside. Season and fry the chicken breasts in a little butter or olive oil until brown. Add the lemon juice and simmer until tender. Add the mushrooms. Add the cream and simmer until thick. Serve with sweet carrots, peas and potato wedges.

Read more on: poultry


Chakalaka chicken

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