- Very easy
- 30 min
Grilled, with almonds, in salad or breaded and fried! There are so many ways to prepare chicken breast, as a second course to everyone's taste. This recipe is dedicated to zesty flavors lovers: lemon chicken. Tender strips of chicken breast in a thick and enveloping cream that will make this aromatic second course truly irresistible, an excellent alternative to classic escalopes. You may choose to flavor it with parsley, rosemary or sage...we love lemon chicken just as it is, served alone! We can't wait to discover your very own versions!
To make lemon chicken, start by grating the peel 1, squeezing 2 and filtering 3 the juice of a lemon.
Now clean the chicken breast: cut the breast in half 4, remove the fattier parts and cut into strips 5, then into smaller pieces 6.
Now place the chicken in the flour 7 and stir until thoroughly coated 8. Heat the olive oil in a pan 9;
when nice and hot, add the chicken pieces 10 and brown on a medium flame for around 5 minutes; turn them over occasionally 11 until nice and brown. Remove from the heat and leave to one side.?Prepare the sauce: place the starch and water in a bowl 12.
Now add the sugar 13, the soy sauce 14 and the lemon juice 15.
Add the resulting liquid to the same pan you browned the chicken in 16, leave to thicken for 1 minute, beat with a whisk 17 and add the chicken 18.
Stir slowly and cook for 3-4 minutes. Once cooked, flavor with the lemon peel (19 ) and fresh oregano 20. Serve the lemon chicken nice and hot 21.
Store lemon chicken in the refrigerator and enjoy within 2 days. Freezing this dish is not recommended.
For an ethnic touch, add some finely chopped coriander or a little grated fresh ginger to your chicken and serve with some plain basmati rice.
If you don't want to use soy sauce, simple leave it out, but it does add an extra touch of sapidity and color to your lemon chicken!