Parmesan – lemon – chicken with fresh herbs

Ingredients for 4 servings:

• 2 tbsp olive oil
• 4 chicken breasts (fillet, depending on size and appetite), cut into 3-4 pieces each
• 1 lemon(s), juice only
• ½ lemon(s), untreated, peel only
• 1 cup double cream
• 2 cups sour cream (or sour cream)
• 4 cloves garlic, pressed
• 2 lemons, untreated, peel only
• ½ lemon(s), juice only
• 100 g Parmesan, grated
• Basil, parsley and chives, fresh, finely chopped
• Salt and pepper, freshly ground black
• 400 g pasta, as desired

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

no specific diet recipe

Cook the pasta until just al dente, drain. Heat the double cream, sour cream, garlic, lemon juice, and zest until just before boiling. Add the Parmesan cheese and season to taste. Add the cooked pasta and keep warm. Heat a little oil in a wok or large frying pan, then fry the chicken pieces for 2-3 minutes (in several batches!). Add the lemon juice and zest, and season with salt and pepper. Add the herbs to the pasta, stir, and divide them between plates. Arrange the chicken on top and sprinkle with herbs. Serve immediately. To help you plan, I used 2 bunches of chives, 1 bunch of basil, and ½ bunch of parsley. I like to leave a small bowl of mixed, freshly chopped herbs on the table for self-serve.