This is such an easy midweek family dinner, with just a few ingredients. In summer months you could marinate the chicken breasts and simply barbecue, just simmer down the marinade in a pan to make the sauce.
For the chicken:
15g fresh coriander
6 tbsp Belvoir Lime & Lemongrass Cordial
1 clove garlic, crushed
zest and juice 1 lime
4 skinless, boneless chicken breasts
2 tbsp vegetable oil
150ml chicken stock
150ml half fat creme fraiche
salt and ground black pepper to season
cooked wholegrain rice and sugar snap peas to serve
- Remove the stalks from the coriander and finely chop, put in a medium shallow dish. Add the cordial, garlic, lime zest and mix together with seasoning. Add the chicken and turn to coat in the marinade. Cover and marinate for at least 1 hour. Finely chop the coriander leaves and reserve.
- Heat the oil in a non-stick frying pan, lift the chicken from the marinade and cook in the hot oil for 10mins, turning once until golden brown on both sides.
- Add the marinade and stock, cover and simmer for 10 mins until the chicken is cooked through and the juices run clear. Transfer the chicken to a warm plate and keep warm.
- Add the lime juice and creme fraiche to the pan and bring to the boil then simmer, string until a smooth slightly thickened sauce forms. Stir in the chopped coriander leaves, taste and adjust the seasoning. Serve the chicken with the rice and sugar snap peas, with the sauce spooned over.