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1
Grate the lemons and then squeeze them to extract the juice.
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2
Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
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3
Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
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4
Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
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5
If pan frying - heat the olive oil gently and add the chicken breasts.
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6
Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
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7
At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
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8
The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
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9
Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
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10
Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
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11
OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
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12
Place chicken breasts with all the sauce into the pan.
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13
Turn over once during cooking which should take 30 to 45 minutes.
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14
Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
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15
Cook for a further 2-5 minutes.
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16
Serve as for pan-fried version.
