Chicken in lemon sauce with rosemary potato slices

Ingredients for 3 servings:

• 2 large onions, red
• 1 lemon(s), juice
• 600 g chicken breast fillet(s)
• 300 ml chicken broth
• 400 ml dry white wine
• salt and pepper
• 2 tbsp flour
• 1 ½ kg potatoes
• salt water
• 4 sprigs rosemary
• oil
• butter
• 150 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

lives from the sauce!

Peel the onions, slice them into thin rings, toss them with the juice of one lemon, and let them rest. Peel the potatoes and slice them thinly. Remove any tendons and fat from the chicken breast fillets and cut them into strips about 10 cm long and 3 cm wide. Then season the meat pieces with salt and pepper and toss them in a bowl with the flour, ensuring each piece is well coated. Heat the oil and butter in a deep frying pan or roasting dish until very hot, and fry the meat on all sides until golden brown. Then remove the meat from the pan and set aside. Add the onions and lemon juice to the hot fat and sauté until soft. Now add the meat back to the pan and refill the pan with the chicken stock and white wine, season with salt and pepper, and simmer for about 30 minutes with the pan uncovered. Meanwhile, bring a pot of water to a boil, add 1-2 teaspoons of salt, and cook the potato slices for about 3 minutes, then drain. Heat the oil and butter in a second pan, add two rosemary sprigs, and fry the potato slices on all sides until golden brown, then season with salt and pepper. Remove the meat from the sauce and keep warm in the oven. Pour the sauce through a fine sieve into a saucepan, remove the onion rings from the sieve into a small bowl, and keep warm. Bring the sauce back to a boil, then remove from the heat and stir in the cream and bring back to a boil briefly. Season to taste with salt and pepper, if desired. Arrange the meat on a generous layer of sauce, add the potato slices and onion, and garnish with fresh rosemary sprigs.