Chicken with lemon sauce and sour cream

Chicken with Lemon and Cream Sauce

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Welcome to my kitchen! Today, I will guide you step by step in preparing a delicious recipe that combines citrus flavors with the delicate texture of chicken: Chicken with Lemon and Cream Sauce. This recipe is not only simple but also quick, perfect for days when you want to impress but don’t have much time.

Over time, dishes with lemon sauce have been appreciated for their ability to add a touch of freshness and a pleasant contrast of acidity, becoming favorites in many culinary cultures. Today, we will transform simple ingredients into a remarkable main dish.

Ingredients:

- 2 boneless, skinless chicken breasts
- 2 tablespoons rice flour
- Oil for frying (preferably peanut oil, but you can also use olive oil)
- Salt and pepper to taste
- 2 teaspoons freshly ground coriander
- Juice of one lemon
- 2 tablespoons oil
- 300 ml water
- 1 teaspoon raw sugar
- 1 Knorr Chicken cube (optional)
- 1 teaspoon rice flour (for thickening)
- 50 ml cooking cream

Preparation:

1. Preparing the chicken: Start by slicing the chicken breast into thin pieces. This will allow the chicken to cook evenly and quickly. Season the slices with salt and pepper to taste.

2. Breading: This is an essential step! Dredge the chicken slices in rice flour, ensuring they are well coated. The rice flour will not only provide a crispy crust but will also make the sauce creamier.

3. Frying the chicken: In a large skillet, heat the oil over medium heat. Add the chicken slices and fry until golden and crispy, about 4-5 minutes on each side. Once done, remove them to a paper towel to absorb excess oil.

4. Preparing the sauce: In the same skillet, add the 2 tablespoons of oil and the lemon juice. Bring the sauce to a simmer over low heat. Here you can also add the Knorr Chicken cube, which will give an intense flavor.

5. Seasoning the sauce: Add salt, pepper, ground coriander, and raw sugar. The sugar will help balance the acidity of the lemon, bringing a more complex flavor.

6. Adding the chicken to the sauce: Introduce the fried chicken slices into the lemon sauce and let them simmer together for a few minutes. This step will allow the chicken to absorb the delicious flavors of the sauce.

7. Thickening the sauce: In a small bowl, dissolve one teaspoon of rice flour in a little cold water and gradually add it to the sauce, stirring constantly. This simple trick will make the sauce creamier and thicker.

8. Finalizing the dish: Once the sauce has thickened, add the cooking cream and mix well. This will add extra creaminess and make the sauce richer.

9. Serving: Serve the chicken with lemon and cream sauce warm, alongside a side of basmati rice or steamed vegetables. A fresh green salad would be a perfect accompaniment to contrast with the richness of the sauce.

Practical Tips:

- Ingredients: Always use fresh ingredients to achieve the best flavors. High-quality chicken will make a significant difference in the dish.
- Variations: You can also add other herbs, such as dill or parsley, to customize the sauce. Additionally, for a more intense flavor, you can add a few slices of hot pepper.
- Frequently Asked Questions:
- *Can I use another type of meat?* Of course! The recipe works wonderfully with turkey or even fish.
- *How can I make the sauce spicier?* Add a few drops of hot sauce or a pinch of ground chili pepper.
- Calories: One serving contains approximately 350-400 calories, depending on the amount of oil used.

This Chicken with Lemon and Cream Sauce recipe is ideal for a quick dinner or to impress guests. I hope I’ve sparked your appetite and that you will try to make this delight! Don’t forget to share your results with me and enjoy every bite!

 Ingredients: 2 boneless, skinless chicken breasts, 2 tablespoons rice flour, oil for frying, salt and pepper to taste, 2 teaspoons freshly ground coriander, juice of one lemon, 2 tablespoons oil, 300 ml water, 1 teaspoon raw sugar, 1 Knorr chicken cube, used at the beginning of the preparation as a base for the dish (optional), 1 teaspoon rice flour, 50 ml cooking cream.