In general, chicken is unanimous at the table! Which is roasted whole in the oven or detailed in fillets and fried, everyone loves it! In this recipe, our influencer chose the option “chicken breasts” ! So that they are not dry at the end of cooking, he had the excellent idea of cook with cream, which will provide unparalleled creaminess. The whole thing is seasoned with some herbs and condiments, without forgetting the lemon, which brings pep and tickles the taste buds. Here is the recipe in detail!
Lemon chicken recipe
Peel and chop 1 shallot and 1 spring onion. Then, cut 2 yellow lemons into slices. Place 2 chicken fillets on the work surface then Cut them in two lengthwise. Season with salt and pepper then pass each chicken fillet on each side in flour.
Pour a drizzle of olive oil into a pan then brown the chicken fillets on each side until they are nicely browned. Reserve them.
In the same pan, melt a piece of butter and brown the shallot and spring onion minced. Sprinkle with a tablespoon of flour then deglaze with 15 cl of chicken broth.
Add the juice of 1 lemon, 1 clove of chopped garlic and a pinch of chili pepper (optional if you have sensitive taste buds!). Let it reduce all for a few minutes over low heat and pour 20 cl of whipping cream. Mix well then add a good dose of Parmesan cheese grated !
Mix everything, still over low heat, then place the chicken fillets in the sauce. Add a few slices of lemon for decoration and serve immediately, for example with rice or spaghetti.
Our tips and variations for making lemon chicken a success
Can’t find spring onion? No problem, replace it with a small bouquet of chive.
Preferably opt for free-range chicken fillets, raised in freedom! The flesh will be tastier.
If you are lactose intolerant or want to avoid dairy products, replace the butter with margarine and the classic crème fraîche with one. “cream” of soy, oats or rice.
Totocuistot suggests accompanying these chicken fillets with rice or pasta. You can also opt for a vegetable puree seasonal (in winter, butternut, celery root or potato, and in summer, for example zucchini) or a pan of mushrooms.