Creamy Lemon Chicken | Tanya Shpilko
A quick and easy recipe for chicken breast in a creamy lemon sauce. The breasts turn out very tender and juicy.
Recipe:
4 small chicken fillets
Salt and black pepper to taste
Dried garlic
Paprika
Olive oil
30 g grated Parmesan
Juice of half a lemon
200-250 ml heavy cream (at least 20% fat) (good quality!)
2 tbsp butter (divided into two)
2 cloves garlic
½ tsp dried basil (or Italian herb mix)
Parsley for garnish (optional)
1) Wash and dry the chicken fillets. If large, cut them in half lengthwise. Lightly pound them to roughly equal thickness. Season with salt, pepper, and sprinkle with dried garlic and paprika on both sides. Drizzle with olive oil to release the flavor of the spices, rub the spices thoroughly into the meat, and let sit for at least 10 minutes.
2) Pan-fry the fillet in a well-heated frying pan with about one tablespoon of butter over medium-high heat for just a couple of minutes on each side until golden brown. This will help seal the meat and lock in all the juices, keeping the fillet juicy. Don't cook it all the way through. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Transfer the meat to a small baking dish (you can cover it with foil); no need to grease it.
3) Heat a small knob of butter in the same pan, add two sliced garlic cloves, sauté over low heat for about one minute, then pour in the cream. Bring to a boil, add salt, pepper, basil, grated cheese, and lemon juice to taste. Stir and simmer over low heat for 1-2 minutes. Pour the sauce over the chicken and cook in a preheated oven for 20-25 minutes, depending on the thickness of the chicken breast and your oven.
Chudskoe Ozero Cream www.chudozero.ru
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Recipe:
4 chicken breasts (if thick, cut in half)
salt, black pepper to taste
garlic powder
paprika
olive oil
a handful (~30 g) of grated Parmesan cheese
juice of ½ lemon
200-250 ml half and half or light cream (10-20% fat)
2 tbsp butter (divided)
2 garlic cloves (cut in half)
½ tsp dried basil (or other Italian herbs)
fresh parsley for garnishing (optional)