Add the Lemon and Herb
Sauce, the cream and Liquid
Stock to the fry pan and heat,
while stirring and scraping
with a wooden spoon, to incorporate all the nice brown
bits. Pour over the chicken.
Bake open for 20 - 25 minutes.
Delicious with Buttered Tagliatelle with fresh Sage to soak
up the sauce. Serve a crisp
green salad on the side,
dressed with one of our Vinaigrette Dressings.