Then recipes like this chicken with lemon present themselves. Take old-fashioned chicken fillets again, because if you are a little careful, they are of course also delicious to prepare. And find a decent chicken, of course. Chicken thigh meat is good too.
Grate the lemon already. Squeeze half a lemon and add the chicken fillet to the juice. A little salt and a little pepper and then it comes; melt the butter in a bowl that can also be put in the oven. Place the chicken breasts in the melted butter and turn them over a high heat. Until they just turn brown. Then cover them with a piece of parchment paper and slide them into the oven. It was already at 180 ° C. How long do you keep them in there? If they are very thick, 20 minutes is needed, if the fillets are thinner, you will be ready in 15 minutes. If they were at room temperature, 10 minutes is enough. You will have to assess that yourself. Remove the fillet pieces from the dish. Put the dish back on the fire, very hot, then add the stock, stir well. Add the cream and let it boil down to half. Then add some lemon zest, some extra juice and the chopped parsley. Taste if you want some salt or pepper in it. Then you pour the sauce over chicken breasts. And of course you serve puree, potato and parsley root mixed together. Oh, that’s nice and sunny.
Necessary for 4 people:
• 4 single chicken fillets (total about 400 gr)
• 1 lemon
• 1 tbsp butter
• 150 ml cream
• 150 ml chicken stock
• 2 tbsp parsley, finely chopped
• salt and pepper
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