Chicken Breasts with Cream Sauce
Season chicken with salt and pepper. Combine flour with lemon zest and coat chicken with the mixture. Heat 2 tablespoons of oil in a pan and cook chicken for about 3-4 minutes per side. Remove from the pan and keep warm.
Rinse and trim zucchini, cut into diagonal pieces. Add remaining oil to the pan and cook zucchini for about 3 minutes per side, season with salt and pepper and remove from the pan.
Deglaze pan with chicken stock and simmer down in half. Add cream and lemon zest and bring to a boil. If desired, thicken sauce with some cornstarch mixed with a little water, season with salt and pepper.
Cut lemon balm leaves into strips and add to the sauce,
Set few leaves aside for garnishing.
Arrange chicken breast fillets with zucchini and cream sauce on plates and garnish with lemon balm and lemon zest. Serve.