How to make it

  • 1. Very lightly dust chicken breasts in flour on both sides so there's just a veil on the surfaces and the chicken is not moist anymore. Do not "bread" the chicken.
  • 2. Shave of a few strands of lemon zest (skin) and slice into thin juliennes.
  • 3. Stir butter and 1 tbsp of flour into the warm stock and mix until even.
  • 4. Melt butter in a frying pan, and fry chicken lightly on both sides until flour is slightly golden. Set seared but not thoroughly cooked chicken aside for later.
  • 5. In the same pan you seared the chicken, simmer stock mixture, white wine, and the juice of 1 lemon with the julienne Zests until reduced to 1/3 the original amount.
  • 6. Lay chicken breasts in the sauce flat without overlapping, simmer for 3 minutes. Turn. Then cover and simmer for another 5-8 minutes until cooked.
  • 7. In a separate pan, fry garlic and sliced red chilli in a dash of olive oil until the aroma is released. Do not caramalize.
  • 8. Toss in the spinach and stir gently until they wilt.
  • 9. Serve chicken on a bed of spinach, drizzle with the sauce, and decorate with a prinkle of Red/Rosa Peppers.
  • 10. Guten Apetit ! Enjoy your new Spring dish !

Reviews & Comments 3

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  • zinlumi 7 years ago
    Thanks Elgourmand !
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  • elgourmand 8 years ago
    Really nice post. Mouth watering. RJ
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  • zinlumi 8 years ago
    PS. This recipe was borrowed from a little shop called "Kochhaus" in Berlin. Its so fabulous I thought I'd make it and share it with you all. <3
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