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Chili – lemon – chicken breast fillet

updated

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Ingredients for 2 servings:

  • 500 g chicken breast fillet(s)
  • salt and pepper
  • 1 sprig(s) rosemary
  • 2 garlic cloves
  • 2 chili peppers, red
  • 50 g butter
  • 2 tbsp olive oil
  • 3 tsp chili powder
  • 1 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super delicious

Rinse the chicken fillets in cold water and pat dry. Flatten the meat and toss it all over in the juice of half a lemon. Season with salt and pepper. Heat a little oil in a pan and add the fillets. Add the rosemary, garlic, and chili peppers to the pan (you can eat them later, if you like). Turn the meat over several times until it takes on a nice brown color. Melt the butter and mix with olive oil, chili powder, and another squeeze of lemon juice. Brush the butter over the fillets and serve hot. This goes very well with a herb butter baguette and lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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