Chicken fillet in lemon sauce
Chicken fillet, if gently cooked and before cooking tenderized by meat tenserizer and prepared in lemon sauce is a fresh and delicious dish to eat with raw salad or baked potatoes. Here is one possible option that could give ideas to serve summer lunch or dinner.
Preparation time: 10 min for preparation, 20 min cooking. Addition time for making the salad or baked potatoes
Level: easy
Serves: four
Ingredients:
300 g chicken fillet
1 lemon
3-4 tablespoons of olive oil for frying
100 ml Soya cream or whipped cream
Salt and freshly ground black pepper for seasoning
1 teaspoon of flour, either gluten-free or common wheat flour
Optional, 100 g parmesan
Preparation:
1. To make baked potatoes, peel the potatoes, cut into four or six sectors, place to the furnace mold, dizzle over the olive oil and add desired herbs, season with salt, mix and cook at 250 degrees for 30-40 minutes until the potatoes are soft and crispy.
2. Cut the chicken fillet in half, put each of the fillet slices between the food wrapping film or between the oiled baking paper and process the fillet slips with meat pounder from both sides until the meat becomes soft.
3. Fry the chopped chicken fillet slices in a pan over a high heat from one side to the other for about 5 minutes. Placefried pieces aside.
4. Cut the lemon into slices, mix the cream with 1 teaspoon of flour and pour to the pan, add lemon slices, let it boil for a few minutes. Add the Parmesan if you wish.
5. Add chicken fillet slixes and season with black pepper and salt. Serve with baked potatoes or raw salad.
Ready!
