Chicken with lemon and rosemary

chicken with lemon and rosemary



1.Heat oil in a large saucepan. In batches, cook chicken until browned. Remove from pan.
2.Add garlic, stock, wine, rind, juice and rosemary to pan. Bring to a boil.
3.Return chicken to pan. Reduce heat and simmer uncovered for about 20 minutes or until chicken is tender. Remove chicken from pan.
4.Add blended cornflour and water to pan. Stir over heat until sauce boils and thickens slightly. Reduce heat, then add cream and chicken. Stir until hot.