Lemon Basil Chicken

Ingredients for 2 servings:

• 400 g chicken schnitzel
• 5 tbsp lemon juice or the juice of one large lemon
• 100 ml white wine
• 3 tbsp butter
• 3 shallots
• salt and pepper
• 100 ml vegetable stock or granulated stock
• 1 tbsp sugar
• 1 handful of basil
• possibly flour

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

fresh, lemony, easy to make

Peel the shallots and slice into thin rings. Heat the butter in a pan until foamy, then briefly sauté the shallots. Pour in the stock, wine, and lemon juice and bring to a boil. Season with salt, pepper, and sugar. Rinse the chicken cutlets briefly, pat dry, season with salt and pepper on both sides, and add to the sauce. Cook for about 10-15 minutes, until the sauce has reduced slightly. If it’s too runny, stir in cold butter pieces or a little flour (mixed with a little water). Chop the basil and add it just before serving. Rice, baguette, or boiled potatoes are good accompaniments. I make potato chips to go with it: Peel and slice 300-400g of potatoes. Briefly marinate in a bowl with salt, pepper, 1 tablespoon of oil, paprika, and dried herbs (e.g., rosemary or oregano). Spread on a baking tray and bake in the oven at 180°C for 15 – 20 minutes.