Chicken filet in lemon sauce

Name: Chicken filet in lemon sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Basmati and wild rice mixture; 7-10 Tbsp Salt; 150 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 150 g Leeks (leek); 7-10 Tbsp dried tarragon; 100 ml clear broth (instant); 100 g ripened cream; 1 TABLESPOON Lemon juice; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp slice of lemon and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Basmati and wild rice mixture
7-10 Tbsp Salt
150 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Pepper
150 g Leeks (leek)
7-10 Tbsp dried tarragon
100 ml clear broth (instant)
100 g ripened cream
1 TABLESPOON Lemon juice
1-2 TEASPOONS sauce thickener
7-10 Tbsp slice of lemon and parsley

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 15 minutes. Wash the meat, dab dry and cut into 3 to 4 wide slices. Cut lengthwise in each slice and unfold into small butterfly steaks. Heat oil in a pan and fry the meat in it on both sides for 2-3 minutes. Season with salt and pepper. In the meantime clean and wash the leek and cut it into fine rings. Take the meat out of the pan and keep it warm.
2
Add leek to the frying fat and fry. Season with tarragon, salt and pepper. Deglaze with stock and cook for 2-3 minutes. Add sour cream and lemon juice and stir in. Bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again and season to taste. Arrange meat, rice and sauce on a plate and serve garnished with a slice of lemon and parsley