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Serves 4


4 boneless chicken breasts, skinned
1 muslin bag of herbs, parsley, marjoram, and bay leaf
1 egg, beaten
1/2 cup half and half cream
2 tsp. cornstarch
4 oz. baby carrots, cut into thin sticks
1 large leek, white only, cut into sticks
2 lemon balm leaves, finely chopped
1 tsp. lemon zest, grated
1/2 tsp. salt
1 tsp. coarsely ground black pepper


Put chicken breasts in a non-stick pan. Add enough water to just cover them. Add bagged herbs, salt, and black pepper. Bring to a boil. Cover and cook for 30 minutes.

Remove chicken. Keep in a covered dish in a lukewarm oven. Strain stock and put back in the pan until needed.

Using a food processor, beat egg, cream, cornstarch, and lemon balm leaves. Gently cook baby carrots and leek in stock, about 3 minutes.

Arrange chicken breasts on individual dinner plates. Drain vegetables and put equal portions of each on top of chicken pieces.

Heat lemon sauce, stirring continuously until thickened. Pour sauce over chicken breasts and garnish with lemon zest. Serve hot with fried or baked potato nuggets and lots of soft bread.