In a pan, warm the gin over a low heat and add the lemon zest. Remove from heat and allow to infuse overnight.
The next day, melt the butter in a frying pan and gently cook the chicken for 8 to 10 minutes, or until no longer pink in the middle. Transfer the chicken to a plate and keep warm. Increase the heat and pour in the lemon-infused gin and chicken stock. Cook until reduced by half. Once reduced, stir in the cream, herbs and seasoning.
Transfer the the chicken to serving pates and pour over the sauce.