25g butter
4 skinless chicken breasts
1 clove garlic, crushed
4 salad onions, diagonally sliced
3 tablespoon freshly chopped sage
grated rind and juice of 1/2-1 lemon
200g carton creme fraiche
2 teaspoon cornflour, blended with…
1 tablespoon cold water salt and freshly ground black pepper
Number of Servings: 4
Heat the butter in a frying pan and cook the chicken and garlic for 12-15 minutes, turning occasionally. Add the salad onions, most of the sage, lemon rind and juice, creme fraiche, blended cornflour and seasoning. Cook for a further 4-5 minutes, stirring occasionally. Transfer to a warmed serving dish, sprinkle with remaining sage and serve with long grain and wild rice.