Chicken breast fillets in garlic cream

Ingredients for 10 servings:

• 1 ½ kg boneless chicken breast fillet(s)
• oil
• Salt
• Pepper, white
• 1 pinch(s) of sugar
• 5 cloves garlic
• 125 g salad mayonnaise
• 250 g crème fraîche
• 8 tbsp sweet cream
• 1 lemon(s), possibly 2, untreated, peel and some juice
• some parsley, flat

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Starter for the party buffet

Halve the double breast fillets. Wash the fillets and pat dry. Fry in hot oil for about 10 minutes until golden brown. Season with salt and pepper and let cool. Finely chop the peeled garlic. Mix the mayonnaise, crème fraîche, cream, garlic, 3 tablespoons of lemon juice, and the zest of one lemon until smooth, adding a little more cream if desired. Season to taste with salt, pepper, and sugar. To emphasize the lemon flavor, add more lemon zest and juice if desired. Cut the chicken fillets into not-too-thick slices with a sharp knife and arrange them on a deep platter in a shingle-like pattern. Cover with the garlic cream, cover, and refrigerate overnight. Garnish with a few wafer-thin lemon slices and some flat-leaf parsley before serving.