Creamy Lemon Chicken

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, minced
• 200ml Langage Farm double cream
• Zest and juice of 1 lemon
• 1 tsp Dijon mustard (optional, for a tangy kick)
• 300g baby carrots or chopped carrots
• 150g green beans, trimmed
• 100g Cheddar cheese (e.g., grated cheddar or a soft cheese)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Method:

1. Cook the Chicken:

   • Season the chicken breasts with salt and pepper.
   • Heat the olive oil and 1 tbsp of butter in a large pan over medium-high heat.
   • Sear the chicken for 4–5 minutes on each side until golden. Remove from the pan and set aside.

2. Sauté Vegetables:

   • Add the remaining butter to the pan and sauté the onion and garlic until soft and fragrant.
   • Toss in the carrots and cook for 3–4 minutes. Add the green beans and cook for another 2 minutes.

3. Make the Sauce:

   • Lower the heat and stir in the Langage Farm cream, lemon zest, and lemon juice.
   • If using Dijon mustard, add it now. Stir well to combine.
   • Sprinkle in the cheese and stir until melted and the sauce thickens slightly.

4. Finish the Dish:

   • Return the chicken breasts to the pan, covering them in the sauce.
   • Cover and simmer on low heat for 8–10 minutes, or until the chicken is cooked through and tender.

5. Serve:

   • Serve hot with mashed potatoes, rice, or crusty bread to soak up the creamy lemon sauce.
   • Garnish with fresh parsley for added freshness.