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Season the chicken with the Robertsons Chicken Spice.
Heat the oil in a saucepan over a medium heat and brown the chicken for 2 – 3 minutes a side.
Remove the chicken and set aside.
Add the onion and sauté for 8 minutes or until soft and translucent.
Add the garlic and cook for a further 2 minutes.
Pour in the stock, cream, lemon juice and zest and simmer the sauce for 10 minutes.
Place the chicken pieces back into the pan, and cook for a further 5 minutes.
Garnish with fresh parsley and lemon slices and serve with rice.