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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 SupremeUntitled design.png
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
100ml cream

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.

Serve with new Heritage potatoes and a green vegetable.

A delicious dessert to follow is freshly poached rhubarb  with creme fraiche and shortbread thins.