Chicken with butter and lemon sauce

Ingredients for 4 servings:

• 2 chicken breast fillets
• 2 tbsp butter
• 1 clove(s) garlic
• 1 large lemon(s)
• 3 tbsp, heaped flour
• 1 tbsp, heaped chives
• 1 tbsp, heaped parsley, chopped
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp capers
• 2 cups chicken broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Melt the butter in a saucepan. Finely chop the garlic. Grate the lemon zest and set aside. Once the butter has melted, increase the heat and add the garlic, but do not fry it; just heat it. Add the flour, mix it well with the butter, and sauté until lightly browned. Gradually stir in the chicken stock with a whisk. Important: Stir very slowly so it doesn’t clump. When the stock is used up, the sauce should be slightly creamy; add more stock if necessary. Season to taste with salt and pepper, the lemon juice, and grated lemon zest. Add the chives, parsley, and capers. Bring to a boil once, then simmer over low heat for 5 minutes. Cut the chicken breast fillets horizontally to create 4 thin slices. Season with salt and pepper and fry gently in a little butter in a pan until cooked through. Serve with the sauce. Serve with rice and vegetables, such as broccoli and carrots.