Chicken filet with lemon sauce

Name: Chicken filet with lemon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Chicken filets (approx. 500 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 2 small onions; 1 sprig of rosemary; 50 g Parma ham; 50 g Butter or margarine; 1 package (300 g) frozen peas; 250 g Whipped cream; 7-10 Tbsp Juice of 1 lemon; 1-2 TABLESPOONS sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Chicken filets (approx. 500 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
2 small onions
1 sprig of rosemary
50 g Parma ham
50 g Butter or margarine
1 package (300 g) frozen peas
250 g Whipped cream
7-10 Tbsp Juice of 1 lemon
1-2 TABLESPOONS sauce thickener

Directions

1
Rinse chicken fillets cold, dab dry and cut in half. Season with salt and pepper. Fry in hot oil while turning for about 15 minutes. In the meantime peel onions and cut them into sticks. Pluck rosemary needles from the stems.
2
Cut ham into cubes. Heat butter and fry onion. Add rosemary, ham and peas and steam for about 5 minutes. Season with salt and pepper. Remove the chicken fillets from the pan and keep warm. Add cream and lemon juice to the cooking fat and simmer for 3-4 minutes. Season with salt and pepper. Bind with sauce thickener if necessary. Arrange the chicken fillets on the peas.
3
Remove the chicken fillets from the pan and keep warm. Add cream and lemon juice to the cooking fat and simmer for 3-4 minutes. Season with salt and pepper. Bind with sauce thickener if necessary. Arrange the chicken fillets on the peas. Pour sauce over them