I like to take advantage of being in Montreal to make recipes with cream and butter, both of which I can easily get lactose-free here (but I don’t have access to that in the U.S.). So even though this dish is rich, it’s certainly not something that I would end up eating all the time! It’s delicious, though, and only calls for a handful of simple ingredients. I served this with pasta; a green salad would have been nice, too.
For the chicken
4 sprigs fresh rosemary, leaves finely chopped
4 chicken breast filets, halved horizontally
2 Tbsp. olive oil
For the cream sauce
1 cup chicken stock (or white wine)
3 cloves garlic, finely chopped
1 cup lactose-free cream
1-2 Tbsp. lemon juice fresh
parmesan, to serve
cooked pasta, to serve
Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits. Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds. Pour in the cream and lemon juice and allow to simmer for 5 minutes. Season to taste.
Slice the chicken and add to cooked pasta, then pour over the sauce and toss well. Add grated parmesan and serve.