Lemon Myrtle Chicken

Name: Lemon Myrtle Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 2 piece chicken breast, butterflied; 2 tsp lemon myrtle, ground; 1 tbsp olive oil; 2 tbsp butter; 2 clove garlic, crushed; 100 ml chicken broth; 0.5 piece lemon, juiced; 100 ml thickened cream; 0.25 bunch parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper

Pan-seared chicken breast with native lemon myrtle, finished with cream and lemon.

28 min
Easy
2 servings
Australian
Gluten free

Cooks: 0
Photos: 0

Ingredients

chicken breast, butterflied2 piece
lemon myrtle, ground2 tsp
olive oil1 tbsp
butter2 tbsp
garlic, crushed2 clove
chicken broth100ml
lemon, juiced½ piece
thickened cream100ml
parsley, chopped¼ bunch
salt½ tsp
black pepper¼ tsp

Method

1
Halve chicken breasts horizontally and pound between baking paper to even thickness.
2
Season chicken with salt, pepper, and a generous dusting of ground lemon myrtle.
Lemon myrtle is potent — about 1 tsp per breast.
3
Heat olive oil in a frying pan over medium-high; lay chicken in and cook 3 minutes per side until golden.
4
Lift chicken to a warm plate. Reduce heat; melt butter and add crushed garlic, cooking just until fragrant.
5
Pour in chicken broth and lemon juice; simmer until reduced by half.
6
Stir in cream and a pinch more lemon myrtle; simmer until silky.
7
Return chicken to pan to coat in the sauce; finish with chopped parsley and serve over greens.

Per serving

485
kcal: 32g
protein: 6g
carbs: 38g
fat