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Lemon chicken on pasta

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Ingredients for 2 servings:

  • 200 g tagliatelle pasta
  • Salt
  • 1 lemon(s), untreated
  • 2 chicken fillets (125 g each)
  • 1 tbsp oil
  • Pepper, white
  • 3 tsp sauce thickener, light
  • 2 tbsp sour cream, firm
  • Parsley

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta in salted water until al dente. Wash the lemon thoroughly under warm water, pat dry, and grate some of the zest. Squeeze out the juice. Wash the meat and pat dry. Heat oil in a pan and fry the fillets for 3-4 minutes on each side. Season with salt and pepper. Push the fillets to the edge of the pan. Deglaze the pan with lemon juice and 100 ml water and bring to a boil. Thicken with a sauce thickener and refine with sour cream. Season the sauce with salt and pepper. Chop the parsley. Drain the pasta. Slice the fillets. Place the pasta on a plate and pour the sauce over it. Serve the meat on top. Garnish with parsley and lemon zest. Serve with a green salad.

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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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