Instructions

1. Wrap the chicken breasts in clingfilm and gently pound them using a rolling pin.
2. Rub the chicken in olive oil and season with salt and pepper.
3. Add some olive oil to a frying pan and gently fry the chicken breast until cooked through.
4. To make the creamy lemon sauce add olive oil to your frying pan and gently fry the shallots until translucent make sure to do this on a low heat so the shallots do not burn.
5. Add the soft cheese to the pan and cook for 1 minute.
6. Then add your chicken stock while continuing to stir.
7. Squeeze in the lemon juice and add the chopped herbs.
8. Simply pour over your chicken and serve with boiled new potatoes.