Chicken breasts with parmesan cheese and cream sauce
- 4 free-range chicken breasts
- 4 tbsp flour
- Lemon pepper or freshly ground black pepper
- 180g finely grated parmesan cheese
- 300ml thick cream
Method
Preheat the oven to 180C. Place the chicken breasts between waxed paper and flatten them to an even thickness using a rolling pin or, if they are very large, cut them in half. Place the flour, lemon pepper and the chicken fillets into a small plastic bag and shake so the fillets are evenly covered.
Sprinkle half the grated parmesan into a shallow ovenproof dish, place the chicken fillets on top then the remainder of the cheese. Pour the cream over the top, using a knife to distribute evenly.
Bake, uncovered, for 12-20 minutes. The top will brown very lightly but I like to turn on the grilling element towards the end of the cooking time. Be careful not to overcook - you may like to make a small incision in a fillet to check that it is cooked, rather than guess. Stand for five minutes.
Serve with pasta or new potatoes and a tossed green salad. If you would like more sauce, add a little more cheese and cream.
Serves 4
From The Complete Beverley Sutherland Smith Cookbook, by Beverley Sutherland Smith.
