Chicken Breasts in Creamy Lemon Sauce on a Bed of Pesto Sauce
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Source — Cooking Delight
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Glutinous Rice Flour - 1.8 oz
- Lemon - ½ piece
- 10% cream - 2 cups
- Grated Lemon Zest - 2 tablespoons
- Butter - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Honey - 1 tablespoon
Step by Step guide
Step 1
Cut the chilled chicken breast into random strips, about 4–5 per breast.
Step 2
Season with salt and pepper, grate the lemon zest, and sprinkle it over the chicken.
Step 3
Dredge in flour (any type can be used), or you can skip this step.
Step 4
Slightly fry in olive oil.
Step 5
Squeeze 1/3 of the lemon directly into the pan with the chicken.
Step 6
Pour in about 1 cup of milk or low-fat cream.
Step 7
Add the squeezed lemon wedge to the pan.
Step 8
The cream (or milk) will start to curdle, turning into a delicate ricotta cream; add a bit of butter, taste, and adjust the flavor with salt and honey/sugar.
Step 9
Simmer gently on low heat, constantly turning the chicken in the cream sauce. Cover with a lid, remove from heat, and let it sit for a couple of minutes.
Step 10
Serve the chicken on a bed of pesto sauce with a lemon wedge. Side dish is optional.
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