Equipment
- Non-stick Frying Pan
- Kitchen Grater*
Ingredients
- 4 large Chicken breasts
- 2 Organic lemons
- 1 EL Clarified butter
- 4 tbsp dry white wine
- 4 tbsp Poultry stock
- ½ cups heavy cream
- 1 tbsp Butter
- 2 stalks Thyme fresh
- Salt and pepper
Instructions
- Wash the lemons in warm water and dry them with kitchen paper. Grate off the peel with a kitchen grater. Then cut the remaining lemons in half, squeeze them and collect the juice. Set aside the zest and juice.
- Remove excess fat from the chicken breasts and wash them well. Pay attention to hygiene and wash your hands well afterwards.
- Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until they have taken color. Deglaze the pan with the white wine and chicken stock, and add the thyme. Let the chicken breasts cook in the stock for about 15 minutes. It is best to do a cooking test. Pierce through the chicken breasts with a meat fork. If they can be pierced effortlessly and no redish meat juice runs out, the meat is cooked.
- Remove the chicken breasts from the pan and season them with salt and pepper. Cover and keep warm.
- Remove the thyme stalks from the stock. Now add lemon zest and juice to the roast stock and let it boil down until it is reduced by half. Reduce the heat and add the cream.Let the sauce boil down again by about a third.
- Then cut the cold butter into small pieces. Add the butter pieces to the sauce and stir them in with a whisk. Season the sauce with salt and pepper.
- Arrange chicken breasts on four plates. Pour the lemon sauce over them. Serve with baked potatoes or rice.
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