Rosemary Chicken

This is a very simple chicken recipe that takes very little time to prepare as long as you have all the main ingredients at hand.
Boneless, skinless thighs may be used instead of breasts. 

INGREDIENTS

2 skinless chicken breasts 
1/2 chicken stock cube 
125 ml milk
125 ml dry white wine
1 tbsp plain flour
1 tbsp butter
75 ml cream
3 garlic cloves, minced
Fresh rosemary
Fresh parsley
Salt and pepper
Olive oil
Lemon

METHOD

The Béchamel white sauce may be prepared in advance using butter, flour and milk.
To this sauce, add the wine, stock, garlic and rosemary and simmer on a low heat. 
Heat a frying pan then add 1 tbsp of oil
Fry the chicken 4 minutes on each side 
Pour enough sauce to just cover the chicken. 
Add the cream. Simmer for 5 minutes.
Squeeze a couple of drops of lemon juice at the end.
Serve with new potatoes and green vegetables of your choice. Garnish with rosemary and chopped parsley