Chicken breasts in a creamy lemon curd on a bed of pesto sauce
8 servings
30 minutes
Chicken breasts in creamy lemon sauce on a bed of pesto is a refined combination of tenderness and freshness. Although the dish is presented as part of Chinese cuisine, it carries Mediterranean notes thanks to the aromatic pesto and creamy lemon sauce. Tender pieces of chicken infused with lemon freshness and warmed by a creamy cloud create a harmony of flavors - light acidity, velvety creamy texture, and delicate spiciness. Serving on pesto sauce adds earthy basil tones and richness to the dish. It’s an ideal option for a light dinner or festive table where flavors unfold with each bite and aroma awakens appetite. This dish can be complemented with a garnish of your choice - from airy rice to crispy bread that perfectly highlights the creamy texture of the sauce.
1
Cut the chilled chicken breast into random strips about 4-5 per breast.
- Chicken breast: 2 pieces
2
Salt, pepper, grate lemon zest, and sprinkle on the chicken.
- Salt: to taste
- Ground black pepper: to taste
- Grated lemon zest: 2 tablespoons
3
Coat in flour (any kind), or you can skip the coating.
- Rice flour: 50 g
4
Slightly fry in olive oil.
- Butter: 50 g
5
Squeeze 1/3 of a lemon directly into the pan with the chicken breasts.
- Lemon: 0.5 piece
6
Pour in a glass (about) of milk or low-fat cream.
- Single cream 10% fat: 2 glasss
7
Send the squeezed lemon wedge there as well.
- Lemon: 0.5 piece
8
The cream (milk) begins to curdle, turning into a delicate ricotta cream, to which add a bit of butter, taste, and adjust the flavor with salt and honey/sugar.
- Butter: 50 g
- Salt: to taste
- Honey: 1 tablespoon
9
Simmer on low heat for a while, constantly turning the breast in the cream sauce. Cover with a lid, remove from heat, and let it rest for a couple of minutes.
10
Serve the chicken on a bed of pesto sauce with a slice of lemon. Side dish is optional.
11
