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A winning recipe for juicy chicken breast

Tired of schnitzel for lunch again?

Ayala Jenny in a recipe for juicy chicken breast in a delicious lemon sauce that will drive anyone crazy crazy

Tags

• schnitzel

• Chicken Breast

• chicken

• Rice

Doe Jenny

Monday, 02 November 2020, 07:00

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Put the bread crumbs aside (Photo: Ayala Jenny)

Chicken breast is a slice that has become a second name in Israeli cuisine for "schnitzel", but it really doesn't have to be that way.

Doe Jenny puts the bread crumbs aside and makes a juicy delicacy from it in a delicious yellow Mediterranean lemon sauce with capers and chopped parsley.

It is recommended to serve with white rice that will absorb the flavors of the sauce and a large Greek salad.

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Chicken breast with lemon

Recipe By: Ayala Jenny, Walla!

Food

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• 20 minutes of work

• 30 minutes total

• Easy to prepare

• 4 diners

• Mediterranean

• fleshy

• chicken

• Lunch

• meat

• kosher

Juicy and lemony.

Chicken breast with lemon and capers (Photo: Ayala Jenny)

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Ingredients

• • 5-6 chunks of chicken breast (preferably not too thin)

  • 1 egg

  • Flour (for flouring)

  • Salt

  • black pepper

  • ⅓ Whipped cream

  • 2-3 units Shallots or medium onions, finely chopped

  • 2 cloves crushed garlic

  • 1-2 buckets or chicken stock, as needed

  • 1 lemon

  • ½ A teaspoon of cumin

  • A handful of capers or green, chopped olives

  • Chopped parsley

  • 1 lemon sliced, for garnish

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Preparation

How to make chicken breast with lemon?

• 1 Beat the egg in a flat bowl and make another one with flour for kneading.

  Salt and pepper the chicken breast, dip each in the egg and then in the flour.

• 2 Heat the oil in a pan or saucepan and brown the floured chicken breasts on both sides.

  Remove to a plate and set aside.

• 3 Add the chopped shallots and garlic to the same pan in which we fried the chicken and fry for about 2 minutes while stirring.

• Season with turmeric and a little salt, mix and fry for another minute.

• 5 Return the chicken breast to the pan and pour the stock or water until the pieces are covered and another cm above. Bring to a boil.

• 6 Squeeze in the lemon juice, add the capers and chopped parsley, cover with a lid and cook for about 5 minutes over medium heat.

• 7 Remove the lid, add the lemon slices and continue to cook for another 5 minutes until the sauce thickens and reduces to half the height of the slices.

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