Chicken with lemon sauce
1 serving
120 minutes
Chicken with lemon sauce is a refined dish of Italian cuisine that combines the tenderness of chicken fillet with the refreshing tartness of lemon. This recipe traces back to Mediterranean gastronomy traditions, where citrus fruits are often used to impart a delicate flavor to meat dishes. Chicken infused with the aromas of oregano and black pepper becomes incredibly juicy due to careful stewing. The lemon sauce, made with eggs, gives the dish a velvety texture and rich taste. This dish is perfect for a festive table or a cozy family dinner, pairing wonderfully with a light side or fresh baguette. Its refreshing flavor and noble aroma make chicken with lemon sauce a true gastronomic masterpiece that can impress even the most discerning gourmets.
1
First, we need to make 120 grams of chicken broth: take chicken breast fillet and a little bit of everything since we need only 0.6 cups of broth per serving: onion, carrot, celery stalk, bay leaf, parsley. Pour in 180 ml of water and boil while skimming the foam until the liquid reduces by a third. Then strain it. Remove the chicken.
- Chicken breast fillet: 200 g
- Onion: 0.1 head
- Carrot: 0.1 piece
- Celery stalk: 0.1 stem
- Bay leaf: 0.1 piece
- Parsley: 1 stem
2
We peel the lemons, grind the zest, and squeeze the juice. We cut the fillet in half and place lemon zest and 2 teaspoons of oregano inside.
- Lemon: 2 pieces
- Oregano: 3 teaspoons
3
We grease the pot with oil and fry the chicken in it.
- Chicken breast fillet: 200 g
4
We water with half a lemon juice, broth, sprinkle with pepper and the remaining oregano.
- Lemon: 2 pieces
- Ground black pepper: to taste
- Oregano: 3 teaspoons
5
Cover with a lid and simmer for 1-1.5 hours until tender. (Since our chicken is from broth, it can be cooked without simmering at all).
6
We transfer the chicken to a plate. We measure 1 cup of the sauce where the chicken was stewed.
7
Preparing the sauce: whisk the eggs with the remaining lemon juice, gradually pouring in the sauce. Place in a double boiler and simmer until thickened. Add pepper.
- Chicken egg: 3 pieces
- Lemon: 2 pieces
- Ground black pepper: to taste
8
Serve the chicken drizzled with sauce.
