Chicken breast in lemon sauce
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 9 G., saturated fats G., proteins 40 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 400, total fat 9 G., saturated fats G., proteins 40 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
In this recipe, Rachel used lemon curd to make a quick and easy way to make her favorite dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g chicken breast (or chicken fillet), cut into small pieces
- 1/4 cup wheat flour
- Coarse salt
- 2 tbsp. vegetable oil, plus more for frying
- 1 tbsp white wine or rice vinegar
- 1/2 cup chicken broth (you can use bone broth)
- 1/4 cup hot water
- 230 g (1 cup) prepared lemon curd
- Zest of 1 lemon (it will add a piquant flavor to the dish)
- 2 thinly sliced green onions (or 20 finely chopped chives)
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Recipes with similar ingredients: chicken breasts, flour, wine vinegar, rice vinegar, lemon zest, green onions
Cooking the dish according to the recipe:
- Lightly coat the chicken in flour seasoned with a pinch of salt. Heat a large nonstick frying pan (or wok) over high heat. Add the chicken and fry until golden brown. Remove from the pan and return to medium heat.
- Pour a little vinegar into the pan and let it evaporate. Then pour in the chicken broth and stir. Mix the lemon curd with the hot water. Add the mixture to the broth and continue whisking until smooth. Return the chicken to the pan and simmer for a couple of minutes, until the sauce thickens and the meat is cooked through. Remove the pan from the heat, add the green onions and lemon zest, and stir in the chicken pieces. Let it sit for a while to allow the juices to infuse into the chicken.
Chicken breast in lemon sauce is ready!
Serve the dish with cooked rice.
Leftover chicken broth can be stored in an airtight container in the refrigerator for easy use in future soup recipes.
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