Chicken fillet with lemon
6 servings
40 minutes
Lemon chicken fillet is an exquisite dish of French cuisine that combines the tenderness of meat with the refreshing tartness of citrus. This recipe embodies the art of cooking where simple ingredients transform into a harmonious and refined dish. Lemon not only adds zest but also makes the chicken fillet extraordinarily tender, while sour cream adds a creamy texture. The dish is baked in the oven, allowing flavors to meld together, creating a delicate, slightly sweet-and-sour aroma. Lemon chicken fillet is perfect for both everyday dinners and festive tables, adding lightness and elegance. It is served with a side of fresh vegetables or mashed potatoes, creating a balanced and sophisticated dish for true connoisseurs of fine cuisine.
1
Grease a pot or skillet with oil. Cut the chicken fillet into pieces. Slice the lemon into thin rounds and remove the seeds.
- Butter: 2 tablespoons
- Chicken fillet: 1 kg
- Lemon: 1 piece
2
Pour 1/4 of sour cream at the bottom of the dish, place half of the fillet pieces, salt, pepper, add half of the lemon slices on top, and pour another 1/4 of sour cream. Place the second half of the fillet on top, salt, pepper again, add the remaining lemon, pour the remaining sour cream, and top with the remaining butter.
- Sour cream: 400 g
- Chicken fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Sour cream: 400 g
- Chicken fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Sour cream: 400 g
- Butter: 2 tablespoons
3
Cook under a lid in the oven until done.
- Chicken fillet: 1 kg
- Sour cream: 400 g
- Butter: 2 tablespoons