Creamy Herb Chicken

4 Chicken Breasts, Deboned & Skinned
1 Large Sprig Rosemary
2 Tbsp Olive Oil
3 Tbsp Lemon Juice
20g Butter
1 Cup Cream
2-3 Garlic, Cloves Crushed
Salt & Pepper
5 Ml Lemon Zest

Heat Oil In A Large Frying Pan, Gently Fry Chicken Strips With Garlic
Rosemary & Lemon Zest, Season With Salt & Pepper. Remove From Pan
& Add Lemon Juice, Reduce To Half & Add Cream, Cooking Gently. Reduce Until Slightly Thich & Add Butter.  Add Chicken Strips & Stir. Serve On Red Pepper Rice.

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