Chicken in a creamy lemon sauce

Informations supplémentaires

35 min. | 761 kcal | easy | Family, Favorite | Printable version

1. Setup Bring a pot of salted water to a boil. Slice one lemon and zest the other. Chop the parsley. Slice the chicken breasts in half horizontally. Whisk the sour cream with 1/2 ^2P | 3/4 ^3P cup of water.

2. Cook the pasta Cook the pasta 8-10 minutes until tender. Drain and mix with a drizzle of oil and the parsley. Keep warm.

3. Cook the chicken Put the the flour in a plate. Add salt and pepper to the chicken then coat with the flour. Heat a drizzle of oil in a pan over medium-high heat. Cook the slices of chicken 3-4 minutes on each side. Remove from the pan.

4. Make the lemon sauce Add 1 tbsp of butter to the pan with the lemon slices. Cook for 2-3 minutes.

5. Add the spinach Add the lemon zest, the juice of half a lemon, 1 tbsp of butter, the broth cube and the sour cream mixture to the pan. Mix well. Simmer over medium heat for 2-3 minutes. Add the spinach and cook for 1 minute. Put the chicken back in the pan to reheat them.

6. Plate your dish Serve the chicken and the sauce with the pasta. Garnish with parsley Kids can squeeze a lemon wedge on their plate. Bon appétit!

2unitChicken Breast

2unitLemon

2unitSour Cream

180gLinguine

50gBaby Spinach

30mlAll-Purpose Flour

1unitChicken Broth Cube(s)

0.5unitFresh Italian Parsley

What you need pan, pot, strainer, whisk, tongs, microplane/zester

761 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 85g

28%

fat 11g

17%

cholesterol 203mg

68%

fiber 5g

20%

protein 77g

saturated 3g

15%

sodium 152mg

sugar 4g

trans 0g