In this recipe, Rachel used lemon cream to quickly prepare your favorite dish. Nutrition value of one serving: (total 4) Calories 400, total fat 9 g., Saturated fat g., Proteins 40 g., carbohydrates 35 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 g chicken breast (or chicken fillet), cut into small pieces
- 1/4 Art. wheat flour
- Coarse salt
- 2 tbsp. l vegetable oil, and also for frying
- 1 tbsp. l white wine or rice vinegar
- 1/2 tbsp. chicken broth (you can use broth from bones)
- 1/4 Art. hot water
- 230 g (1 tbsp.) Cooked lemon cream
- Zest of 1 lemon (it will add spice to the dish)
- 2 finely chopped feathers of green onions (or 20 feathers finely chopped chives)
Recipes with similar ingredients: chicken breast, flour, wine vinegar, rice vinegar, lemon zest, green onions
Recipe preparation:
- Lightly dip the chicken in flour, seasoned with a little amount of salt. Heat a large non-stick pan coating (or wok) over high heat. Put the chicken in it and fry until golden brown. After that, pull the meat out frying pans and put on medium heat.
- Pour some vinegar into the pan and let it evaporate. Then pour in the chicken stock and mix. Mix lemon cream with hot water. Add the resulting mixture to the broth and continue. knock until a homogeneous mass is obtained. Chicken put back in the pan and cook a couple of minutes, until the moment until the sauce thickens and the meat is ready. Remove the pan from fire, add green onions, lemon zest and mix with fillet slices. Let the chicken soak a little juice. Chicken breast in lemon sauce is ready! Serve the dish with cooked rice. The remaining chicken stock can be stored in sealed packaging in the refrigerator, making it easy use it later on to make soup.
