NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 230g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 150°C. Place the flour into a shallow bowl. Season the chicken breasts with salt and pepper then toss in the flour.
Heat the olive oil in a frying pan over medium high heat. Add the chicken to the pan. Cook for 4 to 5 minutes until chicken is golden brown on both sides. Remove from the pan and place into an oven proof dish.
Reduce the heat to medium then add the red onion, garlic and Gregg's Rubbed Rosemary to the pan. Cook for 2 to 3 minutes then place on top of the chicken. Add the stock, cream and lemon zest to the pan, bring to the boil then pour into the oven dish.
Cover with a lid or foil and slow cook in the oven for 1 hour until chicken is tender. Season to taste. Stir in the parsley. Serve with the creamy garlic sauce over mashed potatoes and steamed peas.
This can be cooked in a slow cooker. Cook for 3 hours on low or until chicken is tender.