How to prepare excellent chicken breasts in a lemon-honey sauce, recipe with chopped shallots and cream to cook in a pan.
Ingredients for 4 portions
- 2 shallots
- 3 tablespoons of cream
- 2 teaspoons of honey
- 20 gr. of butter
- 4 chicken breasts of 150 gr each
- 250 cc of wine
- 2 green lemons
- salt
- ground pepper
Preparation of lemon chicken breasts
Prepare the washed lemons, then cut the peel into strips, making them scald for 1 minute in the boiling water, then drain and set them aside.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Squeeze the lemons and add the 2 teaspoons of honey to the juice, stirring to mix.
Wash and dry the chicken breasts, then beat them between two sheets of moistened paper with a meat tenderizer.
Sprinkle them with a pot of salt and a pinch of ground pepper, sprinkle them with the mixture of lemon juice and honey, marinate them for about 60 minutes in a cool place, turning them occasionally.
Melt the butter in a pan and put the chicken breasts to cook for 8 minutes on medium heat, turning them over until golden brown on both sides. Once cooked, drain and keep them warm by holding them between two bowls.
Remove the excess fat from the bottom of the pan and pour the chopped shallots, making them dry.
Sprinkle with white wine, allowing it to evaporate over high heat.
Add the cream and continue cooking for a few minutes, after passing the mixture in a medium-mesh strainer.
Collect the past in the pan, add the lemon peel strips, giving flavor with a pinch of salt and pepper, lay the chicken breasts and give them flavor by turning them once in three minutes before removing from the heat. To be served on the table while still hot.
