Pan‑fried Chicken Breast with Cream Sauce

Ingredients

• 4 chicken breast fillets
• Salt
• Pepper
• 2 tbsp flour
• 1 tbsp grated lemon zest (unprocessed)
• 3 tbsp oil
• 400 ml poultry stock
• 600 g zucchini
• 200 g heavy cream
• 1 unprocessed lemon (zest)
• a pinch of sugar
• 1 bunch lemon balm
• Lemon zest (for garnish)

Instructions

1. 1.

   Season chicken fillets with salt and pepper. Mix flour and lemon zest, then coat the meat in the mixture. Fry in 2 tbsp hot oil for about 3-4 minutes on each side, remove from pan and keep warm.

2. 2.

   Wash zucchini, cut into diagonal pieces, add to the frying fat, pour in remaining oil and fry for about 3 minutes, season with salt and pepper, then remove.

3. 3.

   Deglaze the pan with poultry stock and reduce by half. Add cream and lemon zest, let simmer slightly; thicken with a little starch if needed. Season with sugar, salt, and pepper to taste.

4. 4.

   Slice lemon balm into strips and add to the sauce. Set aside a few leaves for decoration.

5. 5.

   Plate the fried chicken breast fillets with zucchini and pour over the cream sauce. Garnish with lemon balm and lemon zest.