Spring and Easter are synonymous with new beginnings and lighter dishes so here is an easy dish for your Easter guests.

Chicken Supreme with Rosemary and Lemon Sauce

4 Chicken Supreme

30g butter

2 teaspoons rosemary

Pinch of Turmeric

150ml chicken stock

150ml white wine

Juice from 1 lemon

Strips of lemon zest 

3 teaspoons Arrowroot

Melt the butter in a frying pan and brown off the chicken supreme, transfer to a baking dish.

Add the stock, wine, turmeric and rosemary to pan, mix well and then pour over the chicken, cover and transfer to oven set at 180 degrees for 25 minutes.

Blanch the lemon zest in for 2 minutes.

Pour the liquid off from the chicken into a pan and thicken with the arrowroot which has been mixed with a little water.

Add the juice from the lemon  and the blanched lemon strips, when thickened add the cream.

Slice the supreme into thick slices, arrange in a baking dish and pour over the sauce.