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ROAST CHICKEN WITH LEMON PAN SAUCE
Garlic, thyme & Nourish
The recipe that proves broth does not have to mean soup.
INGREDIENTS
- 2 large boneless chicken breasts or 4 boneless chicken thighs
- Sea salt and black pepper
- 1 tbsp olive oil
- 15 g butter
- 2 garlic cloves, lightly crushed
- 3 thyme sprigs
- 200 ml The Good Gut Nourish
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
METHOD
- Season the chicken.
- Heat the olive oil in a frying pan over medium-high heat.
- Cook the chicken until golden and cooked through. Remove and keep warm.
- Lower the heat and add half the butter, garlic and thyme.
- Pour in Nourish and scrape up everything from the bottom of the pan.
- Stir through the mustard and lemon zest.
- Simmer until reduced by roughly one-third.
- Turn off the heat and whisk in the remaining butter and lemon juice.
- Return the chicken briefly to the pan.
- Finish with parsley and spoon the sauce generously over the top.
